This is a hearty southern recipe that is what some might call "stick to your ribs food". It's basically fried chicken covered in gravy. Traditionally it would be ladled onto rice or buttery home made biscuits. It's a delicious, filling, straight forward stew.

Smothered Chicken

Yield: Enough for 4-6
Time: 1 1/2 hours
Cost: $20

Hardware:

- 1 shallow fry pan
- 1 large pot or dutch oven
- wooden spoon
- knife

Software:

- 2 whole chickens
- 1 cup flour + 2 tbsp salt
- 2 yellow onions
- 2 medium sized leeks
- 4 cloves garlic
- 4 cups chicken stock
- 1/2 cup flour
- balsamic vinegar
- salt + pepper
- oil for frying

Instructions:

Slice leeks, onions and garlic and throw them into a hot pan with a little oil or butter and let them sautee.

Cut each chicken into 8 parts: thighs, legs, breasts and wings, making sure to trim off the tips of each wing.

Heat up a second, thick bottomed pan, with a little oil.

Mix 1 cup flour with 2 tbsp salt and dredge chicken pieces. Shake off well and place skin side down into the hot pan. Let each piece brown on each side, 2-3 minutes a side, and place them in a casserole dish. Repeat for all pieces.

When your onion & leek mixture is looking softened and beginning to brown, add a good couple of splashes of balsamic vinegar and salt to taste. Add in your stock, sprinkle the 4tbsp reserved flour over top, stir and let it simmer.

When all your chicken is finished and in the casserole dish, pour onion stock mixture over the chicken. Place a lid on it and put it in the oven at 150C OR 300F. Leave it in for about an hour, chicken should be fall off the bone tender and read atleast 160F at the thickest part on a thermometer.

Step 1: Brown Leeks & Onions

Heat a couple tablespoons of oil and butter in a large fry pan.

Slice leeks and onions. Add them to the pan.

Finely dice garlic and add it in.

Let everything caramelize on medium-low heat.

Meanwhile....

Step 2: Prep Chicken

Cut each chicken into 8 parts: thighs, legs, breasts and wings, making sure to trim off the tips of each wing.

I've written an instructable on how to take apart a chicken here.

Step 3: Dredge & Fry Chicken Pieces

Heat up a second, shallow pan, with a little oil.

Mix 1 cup flour with 2 tbsp salt and dredge chicken pieces.

Shake off well and place skin side down into the hot pan. There should be a nice sizzle sound if you're hot enough.

Let each piece brown on each side, 2-3 minutes a side, and set aside.

Repeat for all pieces.

Step 4: Fried Chicken & Caramelized Onions

When your onion & leek mixture is looking softened and beginning to brown, add a good couple of splashes of balsamic vinegar and salt to taste.

Add in your stock, sprinkle 1/2 cup clean white flour over top, stir and let it simmer.

Step 5: Spread Leeks & Onions Over Chicken

When all your chicken is finished and in the casserole dish or dutch oven, pour onion stock mixture over the chicken.

Step 6: Bake for 1 Hour Until Tender

Place a lid on it and put it in the oven at 150C or 300F.

Leave it in for about an hour, chicken should be fall off the bone tender and read at least 160F at the thickest part on a thermometer.

Step 7: Serve

Your onions should be barely there, the sauce thickened up into a nice gravy and the chicken should just fall off the bone and melt in your mouth.

Spoon generously over rice, roasted root veg or buttery biscuits!