Superb Smothered Chicken

Superb Smothered Chicken

Happy Women’s History Month! The 2020 Women’s History Month theme is “Valiant Women of the Vote.” The theme honors “the brave women who fought to win suffrage rights for women, and for the women who continue to fight for the voting rights of others.”

I know how hectic life is but I urge you take some time out to do a deep dive on the 2020 Presidential candidates. Listening to campaign promises is not nearly as informative as their voting records – what issues or legislation did they back in their previous offices whether at the municipal, county, state or federal level, and do their core values align with your own?

Try to read one or two articles a day on issues that concern you, your family and your community. Find out about social movements and political causes in your local area. Let your voice be heard but at the same token be open to learning from others with historical perspective or experiences different from your own. And if you are registered as an Independent in California but would like to vote in the Democratic primary this Tuesday be aware of the unique requirements if voting by absentee ballot.

If the Framer’s had intended every citizen of a certain age to vote, we would not be in the predicament we are. Despite the temporary setbacks, we forge ahead with hope and great anticipation for a better tomorrow! Because I don’t very often, let us celebrate with Superb Smothered Chicken the most juicy, succulent chicken ever. Pair it with Quinoa Italiana and vegetables for a satisfying meal.

Superb Smothered Chicken

  • 2 Leg Quarters of Organic Chicken
  • 2 Tablespoons Olive Oil
  • 2 Cloves Garlic
  • 2 Tbsp. Minced White Onion
  • 3 Cups Water
  • 1/2 Cup Flour
  • 2 Tbsp. Dry Wine ( I used Pinot Noir)
  • 2 tsp. Jane’s Krazy Mixed-Up Salt
  • 1 tsp. Spike Seasoning
  • 1/4 tsp. Marjoram
  • 1/4 tsp. Thyme
  • 1/4 tsp. Sage
  • 1/4 tsp. Basil
  • 1/4 tsp. Oregano
  • 1/8 tsp. Spike Lemon Pepper Seasoning
  • 1/8 tsp. Pepper
  • Parsley as Garnish

Heat oil in a large frying pan on medium heat. Add garlic and onion stirring frequently. Rinse chicken and season with 1/2 tsp. of the Spike on both sides. Add the remaining 1/2 tsp. of Spike to the flour and mix thoroughly. Dredge the chicken in the flour ensuring all parts are covered and place into the frying pan skin side down. Brown on each side approximately two minutes and remove from pan. Turn heat to low and add 2 Tbsp. of the seasoned flour to the pan stirring constantly. Add 2 additional Tbsp. of flour to 1 Cup of water and form a smooth paste ensuring no lumps remain. Add the flour mixture, 1 more Cup of water, and all remaining seasoning to the pan. Stir well. Add chicken and baste with the sauce. Cook on low for about 1 hour, stirring sauce and basting chicken every 20 minutes or so. Though traditionally served with rice, quinoa, couscous, gnocchi or teff are viable alternatives. Serves 2 to 4 people.

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