Smothered Chicken Southern is akin to a traditional southern style chicken and dumplings recipe, only easier. (And it really brings out the southern mama in me, too.) It's chicken smothered in flour and baked, rather than covered in biscuit dough. Which brings to mind a deep question I'd like to ask ya'll.
Do you think Jewish mothers smother their children? Well, I'll tell ya my thoughts~if they are also southern mamas, we call this practice an "art." And with a fall-off-the-bone southern baked chicken recipe like this one, the kids just somehow, don't seem to mind.
The Smothered Chicken Recipe~from Cooking for The King
12 pieces cut up chicken, about 5 pounds, rinsed and patted dry
salt and pepper
1/4 cup margarine, at room temperature
1 cup flour
juice of one lemon, about 3 tablespoons
2 tablespoons Worcestershire Sauce
2 cups water
carrots and potatoes, cut into chunks, optional
1. Place chicken on a large baking pan with at least 1 inch sides, in a single layer. You may need to use two pans. Season as desired with salt and pepper.
2. Preheat oven to 500 degrees. Spread margarine over chicken. Sprinkle flour over all. Place chicken in the oven, immediately lower heat to 350 degrees. Bake 20 to 30 minutes or until chicken begins to brown.
3. Remove from oven, add lemon juice, Worcestershire Sauce, optional vegetables and water. Cover tightly with foil and return to oven. Bake two hours. After baking two hours, you may lower the oven temperature to 200 degrees for up to 1 1/2 hours until ready to serve.
Featured in Mishpacha, the Jewish Press, Hamodia and Yated! Fabulous, easy to prepare cuisine designed to bring majesty to your menu ~
The Shana Tova Salad from the only cookbook you'll need for Rosh Hashanah recipes!