Smothered Chicken

Smothered Chicken. As Irish as you can get, right? Truth be told, the Missus is from the South and this is a dish that supposedly originated in the South. I did some research about the origins of Smothered Chicken and in a nutshell yes, it?s considered to be a staple in the South also commonly known as down-home soul food. Well, I?ve got soul AND I?m from the south (of Ireland).

Typically this dish is made with loads of butter and flour but of course I put my own spin on it, sans the B&F. I was thinking this would make a delicious addition to a bbq party or just a great family meal. If there are any true Southerners out there, let me know how I do with this one!

Serves 4-5

RECIPE:

Preheat oven 385F

1 x 3 lb whole chicken, portioned

(2 x breasts, 2 x drumsticks, 2 x wings, 2 x thighs)

1 white onion ? thinly sliced

3 whole garlic cloves

6 oz brown mushrooms ? sliced

1 cup white wine

½ bunch fresh thyme

1 bunch (3/4 oz) fresh tarragon

6 cups low-sodium chicken broth

1 tsp black peppercorns

2 tbsp olive oil

12 oz (340g) fingerling potatoes

2 tbsp olive oil

S&P

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.