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.
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.
makes 12 servings ~ can make ahead
active time 15 minutes ~ cooking time 2 1/2 to 4 hours
Cooking for The King by Renee Chernin ~ The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.
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As featured in Mishpacha, the Jewish Press, Hamodia, Yated & 5Towns Jewish Home