Ingredients
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2
-
4
-
4
-
2
-
2
-
1/2
-
2
-
2
-
2
-
2
-
-
-
-
-
Directions
Sylvia’s Smothered Chicken, Posted in response to a request for smothered chicken The absolute best smothered chicken I have ever had was at Sylvia’s restaurant in Harlem I found this recipe on the Web, apparently from a cookbook put out by Sylvia herself , Wonderful! However, instead of cutting the chicken into pieces, I cut it in half and removed the fat, back and neck, which used for chicken stock When it was time to add the water, I had the chicken stock to use instead of the water, I ate the chicken and gravy with brown rice, green beans and carrots What a meal!, The chicken was so tender it fell off the bone The gravy was so tasty that I saved the leftovers A tasty, easy recipe
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Steps
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1
Done
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Trim the Excess Fat from the Chicken Pieces and Sprinkle Them With 1 Teaspoon Each of the Salt and Pepper. |
|
2
Done
|
Season 2 Cups of the Flour With the Remaining Salt and Pepper; Dredge the Chicken in the Flour Until Coated on All Sides (shake Off Any Excess Flour). |
|
3
Done
|
Over Medium Heat, Heat the Oil in a Heavy Deep Skillet (cast-Iron Is Best) Until the Edge of a Chicken Piece Dipped Into the Oil Gives Off a Lively Sizzle. |
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4
Done
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Add as Many Chicken Pieces Into the Skillet as You Can, but Make Sure the Pieces Do not Touch. |
|
5
Done
|
Fry Until the Chicken Pieces Are Browned on All Sides, About 6 Minutes; Adjust the Heat as Necessary During Frying to Keep a Lively Sizzle Without Overbrowning. |
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6
Done
|
Remove the Fried Chicken to Drain and Repeat With the Remaining Pieces. |
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7
Done
|
When All the Chicken Pieces Have Been Fried, Pour Off All but 4 Tablespoons of Drippings from the Skillet, Reduce the Heat to Medium, and Add the Onions, Peppers, and Celery to the Skillet. |
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8
Done
|
Cook, Stirring Occasionally, Until Brown and Tender, About 10 Minutes. |
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9
Done
|
Move the Vegetables to One Side of the Skillet and Sprinkle the Remaining 2 Tablespoons of Flour Over the Other Side of the Skillet; Cook the Flour Until Golden Brown, Stirring Constantly--Be Careful not to Let the Flour Burn. |
|
10
Done
|
Slowly Pour in the Water and Stir Until the Gravy Is Smooth. |
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11
Done
|
Divide the Chicken Between Two Heavy Skillets With Lids or Place Them All in a Large Heavy Dutch Oven. |
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12
Done
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Top With the Gravy and Vegetables; Cover Tightly. |
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13
Done
|
Simmer Over Low Heat Until the Vegetables Are Tender and the Chicken Is Cooked Through, About 15 Minutes. |
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14
Done
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Check the Seasoning and Add Salt and Pepper as Necessary. |
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15
Done
|
Serve, Spooning Some of the Gravy and Vegetables Over Each Piece of Chicken; Pass the Extra Gravy. |
