New This Month

Anita Baker's Smothered Chicken

  • Servings: 6

Photography: not applicable


  • 2 tablespoons olive oil
  • 5 tablespoons unsalted butter
  • 1 (6-pound) chicken, preferably organic, cut into 8 pieces, rinsed and patted dry
  • Coarse salt and cracked black pepper
  • 2 tablespoons all-purpose flour
  • 1 small onion, minced
  • 1 to 2 cups homemade, or low-sodium store-bought, chicken broth
  • 1 tablespoon freshly chopped parsley


  1. Heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat. Season chicken with salt and pepper, rubbing it into the skin. Add chicken, skin-side down; cook, turning once, until well browned. Remove, and set aside.

  2. Melt remaining 4 tablespoons butter in the same skillet. Sprinkle in flour, and cook, whisking constantly, until golden brown. Add onion, and cook until softened, about 2 minutes. Whisk in chicken broth; bring to a boil. Return chicken to skillet. Cook, partially covered, until chicken is cooked through and sauce has thickened. Transfer to a serving platter; garnish with parsley. Serve immediately.

Reviews Add a comment

  • sisterbabe
    16 DEC, 2008
    This was truly delicious! I loved the sauce, I loved the chicken and I loved that I could eat it with toast...mmm so delicious and sooo simple with so few! ingredients.