Colonel Jackson's Smothered Chicken

Cooking Recipes Catalogue

A whole chicken, flour-coated and browned, then baked with a dark roux gravy and sauteed onion.

INGREDIENTS (for 4 servings):


  • Heat 1 tablespoon oil in a large skillet and saute onion until tender. Remove and set aside.
  • Place flour, salt and pepper in a large, clean grocery bag. Add chicken, close bag tightly and shake to coat. Let sit 5 minutes. Remove chicken from bag, reserving leftover flour in bag. Heat remaining oil in skillet and brown chicken on all sides in hot oil. Remove chicken from skillet and place in a deep roasting pan.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat reserved flour in skillet over medium high heat, stirring constantly, to make a dark roux. Slowly stir in pepper flakes, water and vinegar. Finally stir in reserved sauteed onion. Mix well and pour mixture over chicken.
  • Cover dish and bake in preheated oven for about 35 to 45 minutes, or until chicken is tender and cooked through (no longer pink inside). Note: If gravy is too thick, add water to pan, a little at a time, until desired consistency is reached.