Reviews (1) Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 12 1 star values: 2 Martha Stewart Member Rating: Unrated 12/16/2008 This was truly delicious! I loved the sauce, I loved the chicken and I loved that I could eat it with toast...mmm so delicious and sooo simple with so few! ingredients.
Back to Anita Baker’s Smothered Chicken All Reviews for Anita Baker’s Smothered Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 1066_recipe_chicken.jpg
Ingredients Ingredient Checklist 2 tablespoons olive oil 5 tablespoons unsalted butter 1 (6-pound) chicken, preferably organic, cut into 8 pieces, rinsed and patted dry Coarse salt and cracked black pepper 2 tablespoons all-purpose flour 1 small onion, minced 1 to 2 cups homemade, or low-sodium store-bought, chicken broth 1 tablespoon freshly chopped parsley
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 1066_recipe_chicken.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
1066_recipe_chicken.jpg
1066_recipe_chicken.jpg
Ingredients
Ingredients
- 2 tablespoons olive oil 5 tablespoons unsalted butter 1 (6-pound) chicken, preferably organic, cut into 8 pieces, rinsed and patted dry Coarse salt and cracked black pepper 2 tablespoons all-purpose flour 1 small onion, minced 1 to 2 cups homemade, or low-sodium store-bought, chicken broth 1 tablespoon freshly chopped parsley
Directions
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; 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.
Reviews (1)
Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 12 1 star values: 2
Martha Stewart Member Rating: Unrated 12/16/2008 This was truly delicious! I loved the sauce, I loved the chicken and I loved that I could eat it with toast...mmm so delicious and sooo simple with so few! ingredients.
Reviews (1)
Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 12 1 star values: 2
Add Rating & Review
21 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 12 1 star values: 2
21 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 12 1 star values: 2
21 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 12 1 star values: 2
5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 12 1 star values: 2
Martha Stewart Member Rating: Unrated 12/16/2008 This was truly delicious! I loved the sauce, I loved the chicken and I loved that I could eat it with toast...mmm so delicious and sooo simple with so few! ingredients.Martha Stewart Member
Rating: Unrated 12/16/2008
This was truly delicious! I loved the sauce, I loved the chicken and I loved that I could eat it with toast…mmm so delicious and sooo simple with so few! ingredients.
Rating: Unrated
All Reviews for Anita Baker’s Smothered Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Anita Baker’s Smothered Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
