Alice's Smothered Chicken

Alice’s Smothered Chicken

Alice’s Smothered Chicken
Alice’s Smothered Chicken
Recipe By:

  • 1 ½-2 lbs. of your favorite chicken pieces, seasoned with salt, red/black pepper and garlic powder
  • 1 (16-oz.) chopped onion mix
  • 1 (8-oz.) fresh pico de gallo or 1 can Ro-tel
  • 1 (14.5-oz.) fatfree chicken broth
  • ½ c. white wine, optional
  • Juice of 1 large lemon, about ⅓ c.
  • 1 (6-oz.) can mushroom steak sauce
  • ⅓-1/2 c. flour
  • 2 T. Kitchen Bouquet
  • 1 (8-oz.) whole baby portabella mushrooms, quartered
  • 1 bunch chopped green onions
  • Water

  1. In large Dutch oven pot, heat enough olive oil to cover bottom of pot, not too deep.
  2. Brown chicken pieces in batches. Try to leave space between pieces. If you place to close, they tend to steam instead of brown.
  3. Place browned pieces on paper towels to drain.
  4. Drain off excess oil.
  5. Place the chopped onion and pico into the pot. With a heavy duty spoon, scrape the bottom of pot of browned pieces of chicken that stuck to the pot and mix with onion mixture. Brown for about 3 minutes.
  6. Sprinkle some flour over the onion mixture. This helps thicken the gravy without having to make a heavy roux.
  7. Add the Kitchen Bouquet to get the color of the gravy you would like.
  8. Add the broth, wine, lemon juice and mushroom steak sauce. Blend well.
  9. Add the mushrooms and enough water to come half way up the pot.
  10. Add the chicken pieces and gently move around the pot. If there is not enough water to cover the chicken, add some more. You should have 1-2” of water above the chicken.
  11. Simmer for 45 minutes to 1 hour over low heat. Stir occasionally to keep from sticking, being careful not to break up chicken.
  12. Taste for seasoning before serving. Garnish with green onions.

*****Serve over hot rice, noodles or mashed potatoes. Without making a roux, you cut back on the calories.


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