SMOTHERED CHICKEN

Southern Smothered Chicken

Miz Helen's Kitchen

1 whole fryer chicken, washed and cut up

1 1/2 cups Flour

2 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon thyme leaves

1/2 teaspoon poultry seasoning

1/2 teaspoon garlic salt

2 large yellow onions sliced

Oil for frying

4 to 6 cups of water

Directions

Cut up the chicken and wash it, sprinkle 1 teaspoon salt and set aside

Mix the flour, 1 teaspoon salt, pepper paprika, thyme, poultry seasoning,garlic salt

Slice Onions and set aside

Heat oil in a deep heavy stew pot

Dredge the chicken in the flour mix and shake off any excess flour

Brown the chicken in the hot oil and remove and drain on a paper towel

Drain off most of the oil and add the onion, saute the onion for about 2 minutes

Remove the onions to a dish to drain

Pour some of the oil back in the pot not more than 8 to 10 tablespoons 

Stir in 3/4 cup of the flour mixture a little at a time until it is incorporated, stir constantly and cook until the gravy mix is very thick.

Begin adding the water, one cup at a time, blending each cup in before adding the next  

When the gravy has reached desired consistency remove from the heat

 Put the fried and drained chicken into the gravy making sure each piece is covered with gravy

Add the onions on top of the chicken and gravy

Cover the Stew Pot

Bake at 350 degrees 1 hour, at the half way point stir the pot to prevent sticking, and you may want to add more water if it looks to thick.

Make sure the chicken is done all the way through, it should be falling off of the bone

We like to serve this with rice and garnish with fresh thyme