Menu

Fine, fancy, flavorful Smothered Chicken recipe (1962)

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Smothered Chicken recipe

Fine, fancy, flavorful… and the easiest way you ever made such a noble dish.

Dried soup mix adds the noodles (without precooking). PET milk adds the richness to a chicken-y sauce that’s velvet-smooth… thin milk would never do!

1. Mix in a paper bag 1/3 cup flour, 1 teaspoon salt and 1/2 teaspoon paprika. Shake 1 cut-up chicken (about 2-1/2 to 3 lbs.) in flour mixture, a few pieces at a time.

2. Brown chicken in 1/2 cup hot shortening in a 10-inch skillet over medium heat. Drain off drippings. Stir in 1 envelope died chicken noodle soup mix, 1/2 cup water and 1 medium onion, sliced.

3. Cover and cook over low heat 30 to 35 minutes, or until drumstick is tender when pierced with a fork. Place chicken in deep serving dish.

4. Stir 1 cup evaporated milk, 2 teaspoons dried parsley flakes and 1/2 teaspoon poultry seasoning into skillet. Cook and stir until thickened. Do not boil. Pour over chicken.

Serves 4 to 6

smothered-chicken-recipe-october-1962

More stories you might like

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.