Southern-Style Smothered Chicken
To do right by this simple dish, we smothered the pieces but not the flavor of the chicken.
Gather Your Ingredients
Key Equipment
Before You Begin
This dish is best served with rice, but it’s also good with potatoes. You may substitute ground sage for the dried sage leaves, but decrease the amount to 1/4 teaspoon.
Instructions
1.
Pat chicken dry with paper towels and season with salt and pepper. Spread 1/2 cup flour in shallow dish. Working with 1 piece at a time, dredge chicken in flour, shaking off excess, and transfer to plate.
2.
Heat oil in Dutch oven over medium-high heat. Add half of chicken to pot, skin side down, and cook until deep golden brown, 4 to 6 minutes per side; transfer to plate. Repeat with remaining chicken, adjusting heat if flour begins to burn.
3.
Pour off all but 2 tablespoons fat and return pot to medium heat. Add onions, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, 6 to 8 minutes. Stir in garlic, sage, and remaining 2 tablespoons flour and cook until vegetables are well coated with flour and garlic is fragrant, about 1 minute. Whisk in broth, scraping up any browned bits.
4.
Nestle chicken into sauce, add any accumulated juices from plate, and bring to boil. Reduce heat to low, cover, and simmer until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 40 minutes.
5.
Transfer chicken to serving dish. Stir vinegar into sauce and season with salt and pepper to taste. Pour sauce over chicken, sprinkle with parsley, and serve.
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