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The Hirshon Southern-Style Smothered Chicken

The Hirshon Southern-Style Smothered Chicken

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4 from 8 reviews

  • Total Time: 0 hours


Units Scale
  • 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup bacon fat (TFD preferred) or use ghee (clarified butter) or a 50/50 combo of both
  • 2 onions, chopped fine
  • 2 celery ribs, de-stringed and chopped fine
  • 3 garlic cloves, minced
  • 1 teaspoon dried sage leaves, NOT ground sage
  • 1 teaspoon porcini mushroom powder
  • 2 cups homemade chicken broth (strongly preferred) or low-salt chicken stock from the store
  • 1 tablespoon cider vinegar
  • 1/2 tsp ground black pepper, plus more to taste
  • 1/4 tsp cayenne pepper
  • Knorr Aromat seasoning (TFD preference – or just use kosher salt) and pepper, both to taste
  • 2 tablespoons minced fresh parsley


  1. Pat chicken dry with paper towels and season with Aromat and pepper.
  2. Spread ½ cup flour in shallow dish. Working with 1 piece at a time, dredge chicken in flour, shaking off excess, and transfer to plate.
  3. Melt the bacon fat or ghee in the pan and add the chicken pieces, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down.
  4. Cook over low heat, checking the chicken skin, and cook until deep golden brown, 4 to 6 minutes per side; Remove weight and plate. Turn chicken so skin side is up.
  5. Replace plate and weight and continue cooking then transfer to plate. Repeat with remaining chicken, adjusting heat if flour begins to burn.
  6. Pour off all but 2 tablespoons bacon fat or ghee and return pot to medium heat. Add onions, celery, 1 teaspoon salt, and black and cayenne pepper and cook until softened, 6 to 8 minutes.
  7. Stir in garlic, sage, and remaining 2 tablespoons flour and cook until vegetables are well coated with flour and garlic is fragrant, about 1 minute. Whisk in broth and porcini mushroom powder, scraping up any browned bits.
  8. Nestle chicken into sauce, add any accumulated juices from plate, and bring to boil. Reduce heat to low, cover, and simmer until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 40 minutes.
  9. Transfer chicken to serving dish. Stir vinegar into sauce and season with salt and pepper to taste. Pour sauce over chicken, sprinkle with parsley, and serve with rice.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 1017.25 kcal
  • Sugar: 5.07 g
  • Sodium: 432.66 mg
  • Fat: 66.29 g
  • Saturated Fat: 23.29 g
  • Trans Fat: 0.33 g
  • Carbohydrates: 32.37 g
  • Fiber: 3.39 g
  • Protein: 70.26 g
  • Cholesterol: 291.55 mg
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