Craig Claiborne’s Chicken Smothered

Ingredients:

1. 1 entire, chopped chicken
2. To taste, add salt and pepper.
3. Half a cup of all-purpose flour
4. One-fourth cup vegetable oil
5. One large onion, cut into slices
6. Two minced garlic cloves
7. Two cups of chicken broth
8. One cup of milk
9. One teaspoon of dried thyme
10. One bay leaf
11. 1/4 teaspoon optional cayenne pepper
12. For garnish, use fresh parsley (optional).

Directions

• Add salt and pepper to the chicken pieces to season them. Shake off any excess flour after dredging them.
• To brown the chicken, heat the vegetable oil in a big skillet or Dutch oven over medium-high heat. Brown the chicken pieces on all sides after adding them in batches. Take out and reserve the chicken.
• Sauté Garlic and Onions: Place the garlic and onion slices in the same skillet. The onions should be tender and transparent after sautéing.
• Prepare the sauce: Add the cayenne pepper, bay leaf, thyme, milk, and chicken broth and stir. Scrape up any browned parts from the pan’s bottom as you bring it to a simmer.
• Put Chicken Back in the Pan: Put the chunks of browned chicken back in the skillet. Lower the heat to low, cover, and simmer until the chicken is cooked through and soft, 45 to 1 hour.
• Before serving, take out the bay leaf. If desired, garnish with fresh parsley. To enjoy the flavorful sauce, serve over mashed potatoes or rice.
• Savor this hearty dish!