Smothered Chicken Recipe

Chicken Smothered With Sauteed Mushrooms in Cream Sherry Sauce.


Smothered Chicken Recipe is an old fashioned recipe of chicken and gravy that I have updated by serving Sauteed Mushrooms in a Cream Sherry Sauce on top.

This (excluding mushrooms) was the way Mama made it over 70 years ago, as did her mother.

Shortly after our marriage in the 1960s, my husband asked me to cook "chicken fricassee". I had never heard of it. I later learned this was on of President Abraham Lincoln's favorite dishes.

I call this Smothered Chicken or Chicken and Gravy. It's delicious!

Smothered Chicken Recipe

  • 2 1/2-3 lbs. boneless skinless chicken breast, legs or thighs (or combination of two or more)
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon rubbed sage
  • 1/8 teaspoon dried thyme leaves
  • 1 cup vegetable oil (I use peanut oil)
  • 2 cups chicken broth (canned or homemade)
  • 2 cups whole milk
  • 2 cups warm water (more as needed)

Wash chicken parts in cool water. Cut into smaller size pieces if you prefer (they will cook quicker) and set aside in a colander to drain excess water.

Pour oil in a heavy skillet (a cast iron skillet is great or an electric skillet like I use). Heat to 350F.

In absence of a temperature gauge, heat oil until a piece of bread will brown in a couple of minutes after dropping into the oil.

While oil is heating, whisk together (or sift together) flour, salt, and thyme. Reserve 1/4 cup flour mix for making the gravy.

Place remaining flour mix into a shallow bowl or pan (can use a platter). Dredge chicken parts in flour and carefully place in hot oil that has reached correct temperature.

Let cook until brown on one side (about 8 to 10 minutes) turn with tongs and let other side brown.

When brown remove pieces to a plate or the platter that you used to dredge the chicken in.

Remove 1/4 cup of the oil for making the Sauteed Mushrooms and set aside.

Stir the 1/4 cup reserved flour into the remaining oil in the skillet until it reaches a deep brown color.

Slowly stir in the 2 cups warm water until comes to a boil. Will be getting thick. Stir in the chicken broth and milk. Let come to a boil again while stirring.

Place chicken parts back in skillet. Stir to make sure all the chicken is covered with the gravy (smothered).

Cover skillet with lid or tin foil and cook until chicken tests tender with a fork and it looks done inside (no pink color). Takes about 45-50 minutes.

Check chicken every 10 minutes or so to make sure there is enough liquid (gravy) to cover all chicken parts and that gravy is not getting too thick. Stir in additional warm water as needed.

If you are using a stove top skillet to make this chicken, you can put the skillet in a 350F oven to continue cooking. If you are cooking another dish in the oven, cook them together and save electricity.

Sauteed Mushrooms In
Cream Sherry Sauce

  • 1 lb. fresh button mushrooms
  • 1/4 cup oil reserved from chicken or 1/2 stick butter
  • 1/4 cup Cream Sherry.

Pick over mushrooms removing any bad or damaged spots. Do not wash.

Cut the large mushrooms in half and leave the smaller ones whole so the pieces will be about the same size.

Heat the oil in a medium size skillet on medium heat until it sizzles when a drop of water in dropped in.

Cook mushrooms 8-10 minutes, stirring often to prevent sticking, until they change colors and are slightly tender. 

Add Cream Sherry and saute about 3 more minutes until some of the moisture has evaporated and sauce is slightly thickened.

Turn off heat and remove mushrooms from skillet immediately to prevent further cooking. Do not overcook.

Serve over smothered chicken.


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