Smothered Chicken

This is an ancient Cajun recipe my family has had for generations. It's from southern louisianna around church point. For my family, it's medicinal. When we went to my grandmothers house, a pot of this was ALWAYS on the stove and syrupy baked sweet potatoes in the oven. I wish I could get my hands on some field corn. This meal always had creamed field corn and sliced tomatoes and angel biscuits. #mycookbook
Smothered Chicken
This is an ancient Cajun recipe my family has had for generations. It's from southern louisianna around church point. For my family, it's medicinal. When we went to my grandmothers house, a pot of this was ALWAYS on the stove and syrupy baked sweet potatoes in the oven. I wish I could get my hands on some field corn. This meal always had creamed field corn and sliced tomatoes and angel biscuits. #mycookbook
Steps
- 1
Season chicken well and brown in large pot. When brown, remove from pan. Continue browning chicken in batches and remove to a plate.
- 2
In the fat in the pan sauté onions, bell pepper, and celery til translucent. Add in 2-3 tablespoons flour into vegetables and cook til it starts turning a light brown. That’s a roux. The darker the roux the less thickening power it has. Return chicken to pot and add just enough water to almost cover. Bring to a boil, reduce heat and cover. Simmer til done, about an hour.
- 3
In the meantime slice whole bunch of green onions. When chicken is done, turn off heat and toss green onions in pot and let them wilt with the lid on for a few minutes. Serve with rice.
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