Smothered Chicken

I love smothered chicken over rice but I do not like making roux...I know shame of me. I know how to do it and started cooking that way but I stumbled upon a much easier way, which is using cream of mushroom soup.. and I have been doing it this way for years. The gravy is a beautiful color and so smooth and delicious. For all of the roux makers out there..try it and let me know how you like it:)

Smothered Chicken Recipe

Recipe Ingredients:

• 2 tablespoons vegetable oil
• 3 to 3-1/2 pounds broiler chicken (cut into 8 pieces)
• Salt and freshly ground black pepper and garlic powder
• 1 clove minced garlic
• 1/2 medium onion, thinly sliced (about 3/4 cup)
• 3 green onions cut into 1-inch pieces
• 1/2 chopped green bell pepper
• 2 stalks of chopped celery
• 2 to 3-1/2 cups hot chicken broth
• 1 can of Campbells cream of mushroom soup

Recipe Instructions:

The recipe for smothered chicken that follows requires some prepare work and cook time, but you'll thoroughly enjoy this chicken dinner.

1. Clean chicken by rinsing under cold running water. Pat chicken pieces dry with paper towels. Season your chicken by lightly sprinkling each piece with salt, pepper and garlic powder. Set aside.
2. In a large deep skillet heat vegetable oil over low heat until hot, about 4 to 5 minutes. Place chicken skin side down in hot vegetable oil and over medium low heat, cook until chicken is golden brown and turn over to brown the other side.Remove chicken from skillet.
3. Next add vegetables consisting of garlic, yellow and green onions, bellpepper and celery to skillet, cook and stir until thoroughly wilted. Remove skillet from heat.
4. In a medium bowl, combine can of chicken broth with cream of mushroom soup. Using a wire whisk stir until smooth.
5. Return skillet with vegetables to stove and add chicken broth and cream of mushroom soup mixture. Over medium heat, cook and stir with wire whisk until it begins to boil and thicken. 
6. Return browned chicken to skillet, stir to make sure everything is blended, reduce heat to low, cover skillet with lid and simmer for 35-40 minutes, stirring gravy and turning chicken until done.
7. Season your gravy to taste.

As a serving suggestion, serve your smothered chicken over a bed of white rice with vegetable medley and corn bread.

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