Smothered Chicken from Sylvia Woods - Sylvia Woods of Sylvia's Restaurant has been called the "Queen of Soul Food," and this is one of her family's signature recipes. She contributed this to Food for the Soul: Recipes and Stories from the Congregation of Harlem's Abyssinian Church.
Two 1/2 pound frying chickens, each cut into 8 pieces
1 tablespoon plus 1 teaspoon salt
1 tablespoon plus 1 teaspoon freshly ground black pepper
2 cups plus 2 tablespoons all-purpose flour
1/2 cup vegetable oil for frying, plus more if needed
2 large onions, coarsely chopped
2 green peppers, cored, seeded, and coarsely chopped
2 celery ribs, coarsely chopped
Trim the excess fat from he chicken pieces and sprinkle them with 1 teaspoon of the salt and 1 teaspoon of the pepper. Season 2 cups of the flour with the remaining 1 tablespoon salt and 1 tablespoon pepper. Dredge the chicken pieces in the flour to coat all sides. Shake off any excess flour.
Heat the oil in a deep heavy skillet (cast iron is perfect) over medium-high heat until the edge of a chicken piece dipped into the oil gives off a lively sizzle. Add as many chicken pieces to the skillet as will fit without touching. Fry until the pieces are browned on all sides, about 6 minutes total. Adjust the heat as necessary to keep a lively sizzle without over browning. Remove the fried chicken to paper towels to drain and repeat with the remaining pieces, adding more oil if needed.
Pour off all but 4 tablespoons of the drippings from the skillet. Reduce the heat to medium and add the onions, peppers, and celery to the skillet. Cook, stirring occasionally, until lightly browned and tender, about 10 minutes. Move the vegetables to one side of the skillet and sprinkle the remaining 2 tablespoons flour over the other side of the skillet. Cook the flour until golden brown, stirring constantly, taking care not to let the flour burn. Slowly pour in 2 cup water and stir until the gravy is smooth.
Divide the chicken between 2 heavy skillets with lids or place them all in a large Dutch oven. Top with the gravy and vegetables and cover tightly. Place over medium heat, bring to a simmer, reduce the heat to low, and cook about 15 minutes, or until the vegetables are tender and the chicken is cooked through. Check the seasoning and add salt and pepper as necessary. Serve the chicken with some of the gravy and vegetables over each piece. Pass extra gravy at the table.
Two 1/2 pound frying chickens, each cut into 8 pieces
1 tablespoon plus 1 teaspoon salt
1 tablespoon plus 1 teaspoon freshly ground black pepper
2 cups plus 2 tablespoons all-purpose flour
1/2 cup vegetable oil for frying, plus more if needed
2 large onions, coarsely chopped
2 green peppers, cored, seeded, and coarsely chopped
2 celery ribs, coarsely chopped
Trim the excess fat from he chicken pieces and sprinkle them with 1 teaspoon of the salt and 1 teaspoon of the pepper. Season 2 cups of the flour with the remaining 1 tablespoon salt and 1 tablespoon pepper. Dredge the chicken pieces in the flour to coat all sides. Shake off any excess flour.
Heat the oil in a deep heavy skillet (cast iron is perfect) over medium-high heat until the edge of a chicken piece dipped into the oil gives off a lively sizzle. Add as many chicken pieces to the skillet as will fit without touching. Fry until the pieces are browned on all sides, about 6 minutes total. Adjust the heat as necessary to keep a lively sizzle without over browning. Remove the fried chicken to paper towels to drain and repeat with the remaining pieces, adding more oil if needed.
Pour off all but 4 tablespoons of the drippings from the skillet. Reduce the heat to medium and add the onions, peppers, and celery to the skillet. Cook, stirring occasionally, until lightly browned and tender, about 10 minutes. Move the vegetables to one side of the skillet and sprinkle the remaining 2 tablespoons flour over the other side of the skillet. Cook the flour until golden brown, stirring constantly, taking care not to let the flour burn. Slowly pour in 2 cup water and stir until the gravy is smooth.
Divide the chicken between 2 heavy skillets with lids or place them all in a large Dutch oven. Top with the gravy and vegetables and cover tightly. Place over medium heat, bring to a simmer, reduce the heat to low, and cook about 15 minutes, or until the vegetables are tender and the chicken is cooked through. Check the seasoning and add salt and pepper as necessary. Serve the chicken with some of the gravy and vegetables over each piece. Pass extra gravy at the table.
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