Smothered chicken is a favorite in Louisiana. We smother all sorts of
things including wild game and vegetables.
With meats, smothering involves a meat browning process at the beginning then
moves on to the sauce at the end with the final cooking. Seasoning and a
little flour is sprinkled on the meat, then, it's seared dark brown on all sides
in a black iron pot with a little cooking oil. The meat is removed then
the onions go in and are browned well, this makes part of the gravy.
After the onions are done throw in celery, bell pepper and some minced
garlic and cook that for a while. Put the meat back in, add a little
water, cream soup, tomatoes or whatever you like, lower the fire, put
the lid on and it's on its way.
There is a variation to the above where no flour is used and this is the
method I use. You would brown the meat as usual, let's say a whole cut
up chicken and remove that from the pot. Then I add about four chopped
onions, 4-5 stalks of chopped celery and a whole chopped bell pepper all
at the same time. Saute' until dark brown being carful not to burn.
Here's a video I did showing this process using a rabbit.
https://www.youtube.com/watch?v=jTmSqMzgatY
Smothered vegetables are usually done by lightly browning a little onion
and salt pork or Andouille, throwing in the vegetables and stirring
every 10 minutes or so on a low fire keeping it covered. Smothered okra,
potatoes, cabbage and corn are favorites in South Louisiana.