Smothered Chicken
"Adapted from Food and Wine. I am always looking for new chicken recipes that use meat on the bone. Not tried...yet."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (323.3 g)
- Calories 585.8
- Total Fat - 34.7 g
- Saturated Fat - 8.6 g
- Cholesterol - 278.3 mg
- Sodium - 1145.4 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 2.5 g
- Sugars - 4.8 g
- Protein - 51.5 g
- Calcium - 81.6 mg
- Iron - 3 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Season the chicken with salt and pepper.
Step 2
Brown chicken in 2 tbsp of the oil in a large nonstick skillet; remove and set aside.
Step 3
Fry bacon until the fat renders out and drain off drippings.
Step 4
Add the remaining 1 1/2 tablespoons of oil to the skillet and stir in the flour until incorporated.
Step 5
Add the onion and garlic and cook over moderate heat, stirring, until slightly softened, 3 minutes.
Step 6
Add the tomato, tomato paste, milk and broth and bring to a boil, stirring until slightly thickened.
Step 7
Return the chicken and any accumulated juices to the skillet; add the parsley sprigs.
Step 8
Cover the chicken and braise for 20 minutes, until the meat is cooked through. Transfer the chicken to a platter and discard the parsley sprigs.
Step 9
Return the skillet to moderate heat and cook the gravy, whisking constantly, until smooth, about 2 minutes.
Step 10
Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.
Tips
No special items needed.
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