Craig Claiborne’s Smothered Chicken

Instructions:

1. Season the Chicken: Season the chicken pieces with salt and pepper. Dredge them in flour, shaking off the excess.
2. Brown the Chicken: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces in batches, browning them on all sides. Remove the chicken and set aside.
3. Sauté Onions and Garlic: In the same skillet, add the sliced onion and garlic. Sauté until the onions are softened and translucent.
4. Make the Sauce: Stir in the chicken broth, milk, thyme, bay leaf, and cayenne pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Return Chicken to the Pan: Add the browned chicken pieces back into the skillet. Reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
6. Serve: Remove the bay leaf before serving. Garnish with fresh parsley, if desired. Serve over rice or mashed potatoes to soak up the delicious sauce.

Enjoy this comforting dish!