Virginia Smothered Chicken

Oxmoor House
6 to 8 servings


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3/4 cup all-purpose flour, divided
2 teaspoons salt
1 teaspoon pepper
2 (2 1/2- to 3-pound) broiler-fryers, split
1 cup butter or margarine, melted
2 cups boiling water
2/3 cup water
1 1/2 tablespoons lemon juice
Hot cooked rice


Combine 1/2 cup flour, salt, and pepper in a bowl; mix well. Dredge chicken in flour mixture. Place chicken in a 5-quart casserole; pour melted butter and boiling water over chicken. Cover and bake at 350° for 1 1/2 hours. Remove cover, and continue baking 15 minutes or until chicken is brown, basting occasionally with pan drippings. Remove chicken; set aside, and keep warm. Reserve 1/4 cup pan drippings.

Combine remaining flour and reserved pan drippings in a skillet, stirring until smooth. Cook 1 minute over medium heat, stirring constantly. Gradually add 2/3 cup water, stirring well; cook, stirring constantly, until thickened and bubbly. Stir in lemon juice. Place chicken on a bed of rice on a serving platter, and pour gravy over top.

Created date

February 2010