Granny's Smothered Chicken
The rice combines with the onion, mushroom and soup flavor and tastes wonderfully creamy.
Recipe Summary Granny's Smothered Chicken
This was my mother-in-law's recipe. She was German and a fantastic cook. Everyone that tried it loves it! Prepare veggies and salad of your choice; your family will drool from the smell AND your neighbors will ask for the recipe! You may want to double the recipe. Happy eating!Ingredients | Southern Smothered Chicken And Rice1 quart vegetable oil for frying1 (4 pound) chicken, cut into piecessalt and pepper to taste1 ½ cups all-purpose flour8 red potatoes, quartered3 whole clovesDirectionsIn a large skillet, heat oil for frying. Season the chicken pieces with salt and pepper to taste. Flour the chicken lightly twice. Drop coated chicken into hot oil slowly to prevent splatters. Fry until golden brown, about 12 to 15 minutes.Meanwhile, boil the potatoes in a large pot of boiling water. When potatoes are soft, remove from heat. Save the 'potato water'.When chicken is done, drain the oil out of the skillet and place the potatoes in the skillet with the chicken. Slowly pour the 'potato water' over the skillet mixture. Add whole cloves, cover and simmer. As the mixture sets it prepares its own gravy in the skillet, so the longer it simmers, the better! When the consistency is to your taste, remove from heat and serve.We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.Info | Southern Smothered Chicken And RiceServings: 8 Yield: 8 servings
TAG : Granny's Smothered ChickenWorld Cuisine Recipes, European, German,
