Smothered Chicken

This is one of my favorite things to eat period! This is my special twist on my momma's smothered chicken recipe. What sets this apart from typical smothered chicken is that this contains no flour. Cream of mushroom soup is how you get the thick gravy consistency that this dish is known for. This is the one dish that I will make me go back for seconds and I'm sure you will too. It's rich yet simple. It reminds me of home. Goes perfectly with rice or potatoes. The perfect comfort food.

Ingredients

3 lbs. chicken pieces or 1 whole fryer

1 tbsp canola or vegetable oil

3 tbsp Creole seasoning

1 onion - chopped

1/2 green bell pepper - chopped

1/2 red bell pepper - chopped

2 stalks of celery - chopped

1 lb. mushrooms - chopped

1 can cream of mushroom soup - 10.5 oz

1 1/3 cup of water

For Creole seasoning

1tbsp salt

1 tsp garlic powder

1 tsp onion powder

1 tsp ground thyme

1 tsp cayenne pepper

2 tsp paprika

Instructions

1. Coat chicken pieces with cooking oil.

2. Rub 2 tbsp of Creole seasoning onto chicken pieces.

3. Let chicken marinate for a minimum of 2 hours. For best flavor let marinate overnight

4. Chop onion, bell peppers, celery, and mushrooms. Set aside.

5. Heat pot on medium heat then add chicken to pot skin down. Cook without moving for 15 minutes until skin is golden brown and crispy .

6. Flip chicken and cook on opposite side for 5 to 7 minutes.

7. Remove chicken from pan and set aside.

8. Add chopped vegetables to pan and thoroughly stir. Cover pot and cook on medium heat for 10 minutes.

9. Stir vegetables and let them cook for another 5 to 10 minutes.

10. Add cream of mushroom soup and water to pan. Thoroughly stir into vegetables.

11. Add chicken back to pot. Stir and cover. Lower heat to medium low. Cook chicken for 45 to 60 minutes, stirring occasionally.

12. Serve over rice or potatoes and enjoy!