I’ve had delicious “smothered” poultry and game in Kentucky and Creole Louisiana, but when it comes to smothered chicken, Mississippians have made almost an art of one technique. Basically, a chicken is split down the back and opened up as if for broiling. It’s then cooked in a iron skillet with several weights on top, turned over, and cooked further in a gravy till the meat is almost falling off the bones. The chicken can either be cooked by itself or enhanced with any number of vegetables and seasonings. Whatever adjustments are made, the technique produces one of the most unusual and toothsome chicken preparations you’ll ever taste. For weights on top of the plate, I use several canned goods or a smaller cast-iron skillet.
Season the chicken with salt and pepper and fold the wings under to hold them secure.
In a large cast-iron skillet, melt
Transfer the chicken to a warm platter and spoon the mushrooms and onions over the top. Cook until the liquid in the skillet is reduced by half, pour over the chicken and vegetables, and sprinkle parsley on top.
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