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Colonel Jackson's Smothered Chicken

A lot of people don't know this but the lamb that is raised in alberta is.

Recipe Summary Colonel Jackson's Smothered Chicken

This southern chicken dish will please most palates. It is an alternative to the traditional fried chicken and is great served with rice or potatoes.

Ingredients | Chef Connie Jackson

¼ cup vegetable oil, divided

1 red onion, cut into strips

1 (2 to 3 pound) whole chicken, cut into 8 pieces

¾ cup all-purpose flour

⅛ teaspoon salt

⅛ teaspoon ground black pepper

1 tablespoon crushed red pepper flakes

2 cups water

1 cup cider vinegar

Directions

Heat 1 tablespoon oil in a large skillet and saute onion until tender. Remove and set aside.

Place flour, salt and pepper in a large, clean grocery bag. Add chicken, close bag tightly and shake to coat. Let sit 5 minutes. Remove chicken from bag, reserving leftover flour in bag. Heat remaining oil in skillet and brown chicken on all sides in hot oil. Remove chicken from skillet and place in a deep roasting pan.

Preheat oven to 350 degrees F (175 degrees C).

Heat reserved flour in skillet over medium high heat, stirring constantly, to make a dark roux. Slowly stir in pepper flakes, water and vinegar. Finally stir in reserved sauteed onion. Mix well and pour mixture over chicken.

Cover dish and bake in preheated oven for about 35 to 45 minutes, or until chicken is tender and cooked through (no longer pink inside). Note: If gravy is too thick, add water to pan, a little at a time, until desired consistency is reached.

Info | Chef Connie Jackson

prep: 15 mins cook: 45 mins total: 60 mins Servings: 4 Yield: 4 servings

TAG : Colonel Jackson's Smothered Chicken

Meat and Poultry, Chicken, Whole Chicken Recipes,

Images of Chef Connie Jackson

Chef Connie Jackson / Connie jackson has worked as a chef for the past 14 years and has served in various roles including senior chef manager, ambassador at common threads.