Grandma's Smothered Chicken
From Pableaux via Steve. I haven't tried it yet, but Steve is rarely wrong when it comes to food (and alcohol and XML). I won't be able to add the celery when I make mine, but it does look delicious! (On a completely unrelated note: Wayne's socks fit. *huge sigh of relief*)
1 3-pound chicken, cut into pieces
2 medium onions, sliced thin
1 cup all-purpose flour
one quarter cup vegetable oil
1-2 Tablespoons bacon grease, optional
1 and a half cups chicken stock
salt and pepper
2 ribs celery, chopped fine
1 bunch green onions, chopped fine
1 Tablespoon hot pepper sauce (Texas Pete, Louisiana Hot Sauce)
salt and pepper to taste
Heat the vegetable oil and bacon grease in thick-bottomed Dutch over over medium-high heat. Spread flour on a standard-sized dinner plate. Salt and pepper chicken pieces., then dredge lightly in the flour, shaking off any excess. Working in 3-piece batches, brown the chicken until golden on both sides, then remove to a holding platter. When all pieces are browned, cook sliced onions in the remaining oil over medium heat until limp and translucent (5-7 minutes). Add chopped celery and continue cooking for 5 more minutes. Add chicken pieces to the bottom of the dutch oven, then add chicken stock. Keep chicken pieces mostly submerged. Bring mixture to a gentle boil, then cover and lower heat to maintain a bare simmer for 50-60 minutes or until meat separates easily from the bone. Stir in hot pepper sauce, and green onions before serving. Ladle chicken and gravy over rice. Serves 4-6.
Are you allergic to celery?
Are you allergic to celery?
The recipe sounds great but
The recipe sounds great but if you leave the skin on the chicken when you fry it off you will loose the crispyness once it's been cooked in the liquid. One solution is to remove the crispy skin and reserve for later (not an option in my house where fisticuffs have been known to break out over the Christmas turkey skin) or there was an article in a past Cook's Illustrated about Chicken Paprikash that gives a really good technique that is eluding me right now.
Of course you could always just use skinless.
Do you know that I have
Do you know that I have serious chicken hunger at all times? You have fuelled it. I particularly like the addition of the (highly under utilized, I might add) ingredient of bacon grease. Yum yum yum. Will Ted be adding that to the menu for Fibre Fest North? Me hope.
Celery! I can't eat it raw,
Celery! I can't eat it raw, it makes my mouth all weird. But I seem to be able to use it in stock and soup. Cooking does something to foods sometimes, I think. I can eat cooked carrots, but not raw. And tomatoes totally do a number on my mouth raw, but I can eat tomato based sauces.
And, that sounds yummy. I love winter food.