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  • Writer's pictureTommy Centola

Smothered Chicken

Updated: Jan 3, 2020

Here is a staple dish in the south. Along with seafood, I think chicken is one of the best protein to smother.

1 (3-pound) Fryer Chicken or already cut up chicken

1/2 cup Flour

3/4 cup Vegetable Oil

1/2 cup Onion, chopped

1/2 cup Celery, chopped

1/4 cup Bell Pepper, chopped

1 tablespoon Garlic chopped

2 cups Chicken Stock

Salt and Black Pepper to taste

1/2 cup Green Onions, sliced

1/4 cup Parsley, chopped

Cut fryer into serving pieces and season well using salt and black pepper. Dust chicken pieces with flour until lightly coated and set aside. In a one gallon dutch oven, heat olive oil over medium high heat. Sauté chicken pieces, a few at a time, until golden brown on all sides. Remove pieces from dutch oven and continue frying until all pieces are done. Using the same oil, add onions, celery, bell pepper and garlic. Saute approximately 3 to 5 minutes or until vegetables are wilted. Return chicken pieces to dutch oven, placing them on top of the sautéed vegetables. Add one cup of chicken stock and reduce heat to simmer. Cover dutch oven and slowly cook chicken approximately 45 minutes, stirring occasionally, and adding additional chicken stock as necessary. Season to taste with salt and pepper and add green onions and parsley. Continue to cook for an additional 5 minutes or until chicken is totally tender.


Now available on IBooks You Can’t Keep New Orleans Out Of The Cook!

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