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Josephine's Smothered Chicken Recipe

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This recipe for Josephine's Smothered Chicken, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley McQueen
Added: Saturday, April 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 - 4 lb fryer chicken - cut into separate parts
1 large white onion - 1/2 stalk celery (optional)
1 chicken boullion
1 boiled egg - chopped
1 can cream of chicken soup
salt and pepper to taste
1 dutch oven

Directions:
Directions:
Wash chicken thoroughly - placed in dutch over
sprinkle dash salt, and pepper - add chopped onion
with celery. Cook for approximately 15 minutes.
Add boullion & soup. Continue to cook on medium heat. Test chicken in about 15 minutes - if tender,
add chopped egg. The drippings should be a slight
yellow creamy texture. Continue to cook for another 15 minutes - or until meat is falling off bones. Can be served over white or yellow rice or alone. It's just that good. The drippings can be used to season other dishes. Never throw it away, freeze it!

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hr -15 minutes
Personal Notes:
Personal Notes:
This is one of Josephine Green Trapp's best dishes.
Coming home from school and having this for dinner was a treat any time of the year. I have raised my children with this dish, and each one of them have created their own version. It is still good today - the way my Mother prepared it!!

 

 

 

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