Southern Smothered Chicken
Miz Helen's Kitchen
1 whole fryer chicken, washed and cut up
1 1/2 cups Flour
2 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon thyme leaves
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic salt
2 large yellow onions sliced
Oil for frying
4 to 6 cups of water
Directions
Cut up the chicken and wash it, sprinkle 1 teaspoon salt and set aside
Mix the flour, 1 teaspoon salt, pepper paprika, thyme, poultry seasoning,garlic salt
Slice Onions and set aside
Heat oil in a deep heavy stew pot
Dredge the chicken in the flour mix and shake off any excess flour
Brown the chicken in the hot oil and remove and drain on a paper towel
Drain off most of the oil and add the onion, saute the onion for about 2 minutes
Remove the onions to a dish to drain
Pour some of the oil back in the pot not more than 8 to 10 tablespoons
Stir in 3/4 cup of the flour mixture a little at a time until it is incorporated, stir constantly and cook until the gravy mix is very thick.
Begin adding the water, one cup at a time, blending each cup in before adding the next
When the gravy has reached desired consistency remove from the heat
Put the fried and drained chicken into the gravy making sure each piece is covered with gravy
Add the onions on top of the chicken and gravy
Cover the Stew Pot
Bake at 350 degrees 1 hour, at the half way point stir the pot to prevent sticking, and you may want to add more water if it looks to thick.
Make sure the chicken is done all the way through, it should be falling off of the bone
We like to serve this with rice and garnish with fresh thyme