Cherri’s Smothered Chicken Recipe

Here’s another one from my Mom’s regular rotation, but I have no idea of it’s origin. Either way, this was and still is one of my favorite comfort dinners and is great when I need something warm but not heavy. Such an easy dinner and it can be made for 2 people or 20. It’s also a great recipe for picky kids or just for when you need a simple yet hearty meal on your busy weeknight.

This recipe has just a couple of ingredients that I almost always have on hand. My mom loved this recipe since it needs very little preparation and is great for a family of 8. You will be surprised at how just a few ingredients can make such a wonderful dinner.

Cherri’s Smothered Chicken Recipe

Ingredients

For family of 2-4:

  • 1 pound chicken pieces (best if bone-in, but will work boneless as shown in pictures)
  • 1 Tbl butter
  • 1/2 cups onions, diced
  • 1 tsp margoram, leaves whole
  • 2 Tbl Corn starch
  • 1/4 cup cold water
  • 1 tsp salt
  • 1 tsp pepper
  • additional salt/pepper to taste

For family of 6-8:

  • 3-4 pound chicken pieces (best if a whole cut up chicken)
  • 3 Tbl butter
  • 1.5 cups onions, diced
  • 1 Tbl margoram, leaves whole
  • 1/4 cup Corn starch
  • 1/2 cup cold water
  • 1 Tbl salt
  • 1 Tbl pepper
  • additional salt/pepper to taste

Note: The recipe my mom wrote down said to use Olive Oil. I know she used to use margarine back in the 80’s when that’s all anyone used. I found that butter gives a better flavor than the Olive Oil. But, if you want a healthier version, the olive oil will work too.

Instructions

In large stock/soup pot, heat butter and place onions and chicken into pot.  On high, brown the chicken and onions for a few minutes.  (This step can be skipped, my mom never browned it, just dumped)

Add the marjoram, salt, pepper, and just enough water to cover.  It should not look like soup.  You are just getting enough water in the pot for the chicken pieces to be covered.

Bring mixture to a boil, cover and reduce heat to a simmer. Cook for about 30-45 minutes until chicken pieces are fully cooked and tender.

Remove the chicken pieces and place on a platter (or not, I usually just leave it in there).  In small bowl, combine cornstarch and water and use to thicken the liquid into a smooth gravy.  Season with salt/pepper to taste and serve the gravy with the chicken over either rice or mashed potatoes.

SO EASY! Really, this is the best easiest way to make chicken.  The marjoram is a wonderful spice that makes a delicious gravy.

Pictures

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