Smothered Chicken and Gravy

SMOTHERED CHICKEN & GRAVY

 Smothered Chicken is a Southern staple. Every southern girl should have a smothered chicken recipe in her repertoire. This is my take on a classic way to smother any meat. You can also smother pork chops this way or any other meat of your choice.
I hope you enjoy

What You'll Need:

1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces
1/2 teaspoon salt, plus more to taste ( I prefer seasoned salt)
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup flour

1/2 teaspoon of Kitchen Bouquet or Gravy Master (browning seasoning)
1/2 cup vegetable oil

1 onion, chopped fine
2 celery ribs, chopped fine

2 sprigs of thyme

1/2 teaspoon of cayenne pepper
1 garlic clove, minced
3 cups chicken broth

DIRECTIONS

Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.

Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 6 minutes. Sprinkle with the reserved flour and stir well making something that resembles a roux. Gradually stir in the broth and bring to a simmer. Pour in Kitchen Bouquet, add thyme and cayenne, and mix well.

Return the chicken to the skillet. Reduce the heat to medium low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35-45 minutes.  Serve with white rice