Smothered Chicken (Now THIS is SOUTHERN cooking! ;-)
Serves 8 Two 3-lb. fryer chickens Juice of 2 lemons 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 1 cup all-purpose flour 8 tbsp. (1 stick) butter 1/2 cup vegetable oil 2 medium onions, sliced 1 lb. button mushrooms, sliced 1 clove garlic, minced 2 cups chicken broth Wash and pat dry chicken. Cut into pieces, and put in a bowl with lemon juice and water to cover. Refrigerate for 1 hour. Wash lemon water off chicken, and season with salt and pepper. Dredge pieces in 3/4 cup flour. In large skillet, fry chicken parts on high heat in butter and 1/4 cup oil until dark brown. Remove from skillet. Add remaining flour and oil to skillet. Cook flour until brown. Add onions, mushrooms, and garlic, stirring constantly. Put chicken back into skillet. Add chicken broth and water to cover. Turn heat to medium, and cook for 25 minutes. Serve with buttermilk biscuits. Enjoy Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
