• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Smothered Chicken and Sweet Potatoes

  • Recipe Submitted by on

Category: Poultry, Potatoes

 Ingredients List

  • 2/3 c Unbleached flour
  • 3 1/2 lb Frying chicken; cut into
  • -serving pieces and skinned
  • 3 c Low sodium chicken broth
  • 1/2 lg Onion; sliced
  • 2 c Halved mushrooms
  • 2 lg Sweet potatoes; cut into
  • -eighths (up to three
  • -pounds)
  • 2 tb Cornstarch
  • 2 tb Cold water
  • 3 c Hot cooked rice; or noodles


Set oven to 350F.

Coat chicken pieces in 1/3 cup of the flour (shaker bag).

Spray a Dutch oven with no-stick cooking oil. Set the pot over medium-high
heat until hot. Add chicken. Brown the pieces on both sides. Remove from
the pot and set aside.

Pour 1/2 cup of the broth into the pot ad scrape the bottom to loosen any
browned bits. Bring to a simmer. Add onions, reduce the heat to low and
cook for 5 minutes. Add the mushrooms and cook for 5 minutes, or until

Add the remaining 1/3 cup flour and cook, stirring for 2 minutes (the
mixture will be dry). Add 1 cup of the remaining broth, stirring to break
up any lumps of flour.

Add the sweet potatoes, chicken and remaining 1-1/2 cups broth. Bring to a
boil, cover and transfer the pot to the oven. Bake 1 hr.

Transfer the potatoes and chicken from the pot to a swerving platter.

GRAVY: In a cup, mix the cornstarch and water. Pour into the pot. Cook over
medium heat, stirring, until the broth is thickened. Serve over the chicken
and potatoes. Serve with rice, or noodles.

VARY: Skinless, boneless pieces of chicken about 3 ounces per person.
Proceed with recipes. Serve with confetti rice (corn, diced carrot and
peas) in a side dish or arranged as a ring around the chicken.

PER SERVING: 558 cals, 7.5 g fat, 12.0%

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