Smothered Chicken with Creamy Mushroom Gravy

Smothered Chicken with Creamy Mushroom Gravy

Smothered Chicken with Creamy Mushroom Gravy

Recipe By: Alice Morrow

Smothered Chicken with Creamy Mushroom Gravy

Ingredients

8-10 legs and thighs, seasoned with salt, red/black pepper, garlic powder
Flour
Vegetable or canola oil
1 (16-oz.) chopped onion
½ of each green, red, yellow, orange bell peppers, cut into pieces
1 (8-oz.) pkg. baby carrots, cut into pieces or left whole
1 (8-oz.) carton sliced mushrooms
2 T. Kitchen Bouquet
2 c. Chicken broth
1 (10-oz.) can cream of chicken soup
1 (10-oz.) can Ro-tel
1 c. Half and Half
Fresh chopped parsley, garnish

Instructions

In large Dutch oven, pour cooking oil to cover bottom but only about 1” deep. Heat over medium heat.
Season chicken pieces and coat with flour. Shake off excess flour.
Brown the chicken pieces a few at a time (do not put them too close in pot). Turn and brown all sides.
Remove chicken and drain on paper towels and set aside.
Drain off excess oil after browning all chicken.
Put pot back on heat. Add onion, peppers, carrots and mushrooms. Saute and stir occasionally until tender, about 3-4 minutes.
Stir in broth, soup, Kitchen bouquet, Ro-tel and half and half. Stir to mix well.
Add the chicken pieces, add enough water so that the gravy covers the chicken.
Place pot on low-medium heat and simmer until chicken is tender, about 45 minutes to 1 hour.
Taste for seasoning.
Garnish with chopped parsley.

Notes

*****Serve over mashed potatoes, rice or noodles.

Creamy Mushroom Gravy featured Smothered Chicken

Melody Dupre