Recipe
Smothered Chicken With Gravy Recipe
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Well_seasoned / All my dishes 8 months ago
Skinless chicken pieces smothered in a tasty gravy served over cooked rice. A staple on many Cajun tables.
Prep:75m Cook:60m Servings:5
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 Well_season |
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Fans
Ingredients
- 1 cut up fryer or 6 leg quarters separated and skinned
- Tony Chacherie's creole seasoning or salt, black pepper, cayenne pepper and garlic powder
- 2 tablespoons cooking oil
- 2 heaping tablespoons sugar
- 1 teaspoon kitchen bouquet
- 1 teaspoon chicken bouillon
- 1/2 bell pepper chopped
- 2 cloves garlic chopped
- 1 large onion chopped
Directions
- Season the chicken with Tony Chacherie's or the salt, black pepper, cayenne pepper and garlic powder.
- Refrigerate at least one hour. *This is important*
- In a heavy pot heat the oil then sprinkle the sugar in evenly.
- Leave it alone but watch carefully until sugar turns cola brown.
- Spread the oil and sugar and add the chicken in a single layer.
- Brown the chicken a few minutes on each side.
- Add the vegetables, turn down the heat, cover and cook about 15 minutes.
- Add the kitchen bouquet, bouillon and 1 or 2 teaspoons more seasoning.
- Stir to coat the chicken.
- Cover and simmer 45 minutes.
- The chicken will make it's own gravy so don't add water unless necessary.
- Serve over cooked rice.
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dooley 8 months ago said:
Sounds great, everything is better with Tony's! 5!
annieamie 8 months ago said:
This is a very interesting recipe. I've never heard of cooking chicken like this with the sugar and the small about of oil in the pan. Does this actually sweeten the chicken? It sure sounds good! I'll have to try your recipe. Thanks for posting it here!
well_seasoned 8 months ago said:
Annieamie,
This is how my old Cajun Maw Maw use to make it. The sugar does not sweeten the recipe. It's a savory gravy.
shibattou 8 months ago said:
I love Cajun/Creole cooking, and I'm a meat and potatoes kind of guy at heart. Keep these coming and I'll be a very happy camper.
linda2230 8 months ago said:
Yum, yum, looks delicious, there is nothing like down home good-for-the-soul food! "5" forks from me! Thank you for sharing your recipe.
donman 8 months ago said:
Great recipe! Thanks :)
jimrug1 7 months, 3 weeks ago said:
Yum is right! Whats not to like about this... High 5 I love your method and the fact that you season the chicken and let it set... Key move for good flavor...;-)~