Southern-Style Smothered Chicken
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Appears in Cook's Country December/January 2016, Cook's Country TV
To do right by this simple dish, we smothered the pieces but not the flavor of the chicken.
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WHY THIS RECIPE WORKS
For perfectly tender, evenly cooked Southern-Style Smothered Chicken, we start with chicken parts rather than a whole bird. We brown the pieces and then shallow-braise them in a savory gravy built from pantry ingredients: chicken broth, flo...