Smothered Chicken and Gravy

 

2

tablespoons vegetable oil

3- to 3 1/2-pound cut-up broiler-fryer chicken

3/4

teaspoon salt

1/2

teaspoon pepper

1/2

medium yellow onion, thinly sliced

3

green onions, cut into 1-inch pieces

3/4

cup Gold Medal® all-purpose flour

1/3

cup soy sauce

3 1/2

cups hot water

1

teaspoon onion powder

• 1 In deep 12-inch skillet, heat oil over low heat 5 minutes. Sprinkle chicken with salt and pepper; place in hot skillet. Cover chicken with yellow and green onions. Increase heat to medium. Cook 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot or Dutch oven; set aside.
• 2 Continue heating skillet over low heat. In medium bowl, stir flour, soy sauce, 2 cups of the hot water and the onion powder with wire whisk or fork until smooth.
• 3 In hot skillet, cook flour mixture over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Gradually stir in remaining 1 1/2 cups hot water until smooth.
• 4 Pour gravy over chicken in large pot. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)