Anita Bakers Smothered Chicken Recipes

ANITA BAKER'S SMOTHERED CHICKEN

Steps:

• Heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat.
• Season chicken with salt and pepper, rubbing it into the skin.
• Add chicken, skin-side down to the skillet; cook, turning once, until well browned. Remove and set aside.
• Melt remaining 4 tablespoons butter in the same skillet.
• Sprinkle in flour and cook, whisking constantly, until golden brown.
• Add onion and cook until softened, about 2 minutes.
• Whisk in chicken broth; bring to a boil.
• Return chicken to skillet. Cook, partially covered, until chicken is cooked through and sauce has thickened.
• Transfer to a serving platter; garnish with parsley. Serve immediately.

BAKED SMOTHERED CHICKEN

Steps:

• Season chicken with salt, pepper & garlic. Place pieces skin side down, one layer deep in a shallow baking pan lined with foil. Dribble the melted butter over the chicken, distributing well. Close foil tightly. Place in 450°F oven for 15-20 minutes or until chicken is slightly brown.
• While baking, use this time to blend together water & flour until smooth; set aside.
• Remove chicken from oven; tilt pan and blend into the drippings the water/flour mix. Gravy will start to thicken. Stir it around over bottom of pan and turn chicken, then salt & pepper chicken.
• Return to oven and reduce heat to 350°F and bake 45 - 60 minutes.
• Baste once or twice, adding a little boiling water if gravy has cooked down low before chicken is done. serve with rice or mashed potatoes.