Smothered Chicken and Onions
Ingredients
- 3 lb whole fryer chicken, cut into serving pieces
- 1 tsp salt, plus more to taste
- 0.5 tsp cayenne pepper, plus more to taste
- 1 tbsp all-purpose flour
- 3 tbsp vegetable oil
- 2 0.5 lb yellow onions, julienned (about 8 cups)
- 1 cup green bell pepper, thinly sliced
- 2 whole bay leaves
- 0.3 cup water
- 1 cup whole kernel corn
- 1 cup sweet green peas
- 2 cup mushrooms, sliced
- 3 tbsp fresh parsley, finely chopped
Instructions
- 1
Season the chicken pieces generously with salt and cayenne.
- 2
In a large cast-iron skillet, heat the oil over medium-high heat. When hot, add the chicken and brown for 6 to 8 minutes on each side. Remove chicken and set aside.
- 3
Add the onions to the same skillet. Season with salt and cayenne. Stirring constantly, wilt and brown the onions, scraping the bottom of the pan to loosen browned bits, about 10 minutes.
- 4
Add the bell pepper and bay leaves. Continue stirring and scraping the bottom for about 15 minutes.
- 5
Return the chicken to the skillet. Add the water, cover, and reduce heat to medium. Cook for about 30 minutes, stirring occasionally, until the chicken is tender.
- 6
Add the corn, peas, and mushrooms. Cover and cook 15 minutes more, stirring occasionally.
- 7
Add the parsley, remove bay leaves, and serve immediately over white rice.