Craig Claiborne’s Smothered Chicken

Ingredients:

• 1 whole chicken, cut into pieces
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 tsp cayenne pepper (optional)
• Fresh parsley, for garnish (optional)

PREPARATION:

Instructions

1. Season the Chicken: Season the chicken pieces with salt and pepper. Dredge them in flour, shaking off the excess.
2. Brown the Chicken: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces in batches, browning them on all sides. Remove the chicken and set aside.
3. Sauté Onions and Garlic: In the same skillet, add the sliced onion and garlic. Sauté until the onions are softened and translucent.
4. Make the Sauce: Stir in the chicken broth, milk, thyme, bay leaf, and cayenne pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Return Chicken to the Pan: Add the browned chicken pieces back into the skillet. Reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
6. Serve: Remove the bay leaf before serving. Garnish with fresh parsley, if desired. Serve over rice or mashed potatoes to soak up the delicious sauce.

Enjoy this comforting dish!