Smothered Chicken with Gravy
From well_seasoned 15 years ago
- 60 minutes to make
- Serves 5
Skinless chicken pieces smothered in a tasty gravy served over cooked rice. A staple on many Cajun tables.
Ingredients
- 1 cut up fryer or 6 leg quarters separated and skinned shopping list
- Tony Chacherie's creole seasoning or salt, black pepper, cayenne pepper and garlic powder shopping list
- 2 tablespoons cooking oil shopping list
- 2 heaping tablespoons sugar shopping list
- 1 teaspoon Kitchen Bouquet shopping list
- 1 teaspoon chicken bouillon shopping list
- 1/2 bell pepper chopped shopping list
- 2 cloves garlic chopped shopping list
- 1 large onion chopped shopping list
How to make it
- 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.
The Rating
Reviewed by 9 people-
Sounds great, everything is better with Tony's! 5!
dooley
in Crossroads loved it
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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 he...more
annieamie
in Los Angeles loved it
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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.
shibattou
in Fort Mohave loved it
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