Smothered Chicken
Cuisine: Southern
  • 2 strips of bacon
  • 2 lbs. chicken thighs (about 4) plus flour for dredging
  • 1 cup onion, diced
  • ½ cup celery, diced
  • ¼ cup carrot, diced
  • 1 tsp. tomato paste
  • 1 bay leaf
  • 1 tablespoon poultry seasoning
  • 1 tsp. marjoram
  • 1 cup water
  • 1 tsp. vinegar (any kind)
  • Parsley
  • White rice
  1. Cut up bacon and fry in a braising pan or dutch oven until brown, then remove.
  2. Salt & pepper chicken then dredge in flour.
  3. Place skin side down in the bacon fat and brown. Turn over & brown on other side then remove.
  4. Add onion, celery and saute until soft (about 3 minutes).
  5. Add tomato paste to center of pan & cook for a minute, then add seasonings.
  6. Place chicken back in pan and cover with water.
  7. Cover and put in a 325 oven for 30 minutes until fork tender.
  8. Remove chicken to a platter & check sauce for seasoning. Add vinegar.
  9. Serve with white rice & garnish with parsley.
If you don't have any dried herbs several sprigs of thyme or marjoram will serve! Just drop them in before you put the chicken in the oven for the final cook.
Recipe by The FrangloSaxon Cooks at