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Recipe for family meals :

Flo's Smothered Chicken

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley said:

"This recipe is from 'Soul Foof' by Joyce White. This is a great recipe. I've made it several times".


1 chicken 3 to 3 1/2 lbs.
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup flour
1 celery stalk
2 onions
2 cloves garlic
1/2 tsp. dried thyme
2 Tblsp. oil
2 cups homemade chicken stock (or canned low sodium broth)

  • Cut the chicken into serving pieces; the breast into halves, legs and thighs separated, plus the wings, for a total of 8 pieces. Trim away any visible fat and discard. Rinse the chicken well under cold running water and pat it very dry with paper towels.
  • Sprinkle the chicken with salt and black pepper. Place pieces into a plastic or brown bag. Pour the flour into the bag and shake well to cover the chicken all over. Remove from the bag and dust off any excess flour. Save 1 tablespoon of the flour to use to thicken the gravy.
  • Dice the celery; slice the onions; and mince the garlic. Crush the thyme. Set aside.
  • Heat the oil in a large skillet that has a cover. Add the chicken and sauté over medium low heat for about 20 minutes, turning occasionally to brown evenly. When golden brown, push the chicken to the side of the pan. Add the reserved tablespoon of flour and saute, stirring until deep browned.
  • Add the celery, onions, garlic and thyme to the skillet and saute for 5 minutes, stirring occasionally, or until the vegetables are tender. Stir together the chicken and vegetables.
  • Add the chicken broth. Bring to a gentle boil. Reduce the heat to very low, cover and simmer the chicken for 20 - 25 minutes or until the chicken is fork-tender and the juices run clear when pierced.

Shirley Cline