Wednesday, May 2, 2012

Smothered Chicken

Why do recipe names sound so awful? Who would even dream of smothering anything? But the recipe books are full of smothered delicacies. Here is Just Plain Cooking's chicken version:

Smothered Chicken (Memaw's)

1 frying size chicken cut into pieces
1/2 cup flour
1/2 cup shortening
Salt and pepper
1 onion (chopped)
1 can Rotel tomatoes whole with chilies

Coat chicken pieces with flour, salt, and pepper.

Brown chicken pieces in shortening from skillet. Add chopped onion and can of tomatoes to chicken. Cover and simmer until chicken is tender in about 1 hour.

Serve with fluffy rice or mashed potatoes.

Baked Chicken with Gravy (Memaw's)

1 large fryer split in half
Salt and pepper
3 tablespoons flour ( for gravy)

Season chicken halves with salt and pepper.

Place in large baking dish with cover. Bake 350 degrees F for 1 hour.

Remove cover and bake 30 minutes more until skin is golden brown and crunchy. Remove chicken from the pan.

Thicken the juices to make gravy. Add water for right consistency. Makes a rich tasty gravy.

(As much as I said that we don't eat chicken, I can remember how yummy the baked chicken with gravy and rice tasted. Sides of corn and a green salad made it a delicious meal. Thanks, Mom.)

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