Okay folks, look this is number four of soul food Sunday, right? I'm gonna keep it real simple and I'm gonna keep it close to your heart. Today we're doing smothered chicken. Let's get it. Now if you guys come on in, you know, take a look at what we got here. For once when I say we don't have a whole lot of ingredients, tell me what you see right here. Real simple, easy on the pocket. We got some veggies, some dry ingredients, butter, and this right here everybody, you know this would be that chicken stock, right? So anytime you use water, you know what I'm saying? We gotta go ahead and just level up the game and go with some like chicken stock or chicken broth. Now with that being said, I'm gonna take the chicken and I'm gonna go ahead and brown it. All right, so look the first thing I'm getting ready to do is I'm gonna go ahead and put some heat on my skillet, right? This is cast iron, heats under the bottom of this, right? And listen, when it comes to the cast iron, it's got to heat up the bottom and then it has to, you know, spray it all the way out to the side. Now what you just heard is I'm preheating my oven as you can see it's 350 degrees. You want to do that now because when I tell you this goes together, the assembly of this goes together real fast, it really does. So I'm gonna make my room. Now if you look right here, I got a whole chicken. I just want to show you guys, you guys can use a whole chicken, you know, cut it down. This would be the most inexpensive way to do it. This whole meal probably costs less than 20 bucks and then you can feed at least six people off of it, right? But I got some chicken legs, you know, some drumsticks and I got some thighs. I'll leave the skin on all of that because that's gonna help, you know, flavor everything. All right, so the first thing we're gonna do is we're gonna go ahead, you know, in season, our chicken, right? So I'm gonna just put this in here. Let's get all of that. We need to get all of our flavor. Now I got a level up for you. It just will happen to be it's from my level up series, you know what I mean, but this right here, this is my A season. This is great when I tell you, you know, great when it goes on chicken, if you looking for that oo wee, that's it right there. Now because I'm gonna be doing some browning, check this out. I'm not gonna go ahead and put no black pepper on it because you know, the black pepper kind of like gives it that dark look. So this will be enough right here. You see that? Now I'm gonna go in here and we're just gonna sprinkle this on here just like that. I'm gonna get ready to check on my skillet. It seems to be right. I'm gonna use my garlic and fuse olive oil. Go ahead and just spread this on here. Just give it about a tablespoon and a half and as this, you know, heat up. I'm gonna go ahead and just massage this in on all of the chicken. All right, so look, you can see it. Look it's right about at its smoke point, right? So now I'm just gonna go ahead and put my chicken down, right? When it comes to the thighs, I'm gonna start with the skin side down. Now remember we browned in. So we got to use a little bit of our brain. The fire is completely in the center right here on this little gas stove that I'm using, right? So I don't want it to be like super ugly. So I look at it this way. This can take a little bit more. We go ahead and look at that. We just start rotating, you know, our drums. What we're doing is putting a little color on it and a little bit of flavor and we leaving a little fine in there so we can make that gravy, folks. All right, so look, I'm gonna show you how I'm gonna ready to do this, right? I'm gonna just cut off just this little bit right here, right? Now what I want to do is I just want to cut these down like this and just notice I want them like this so that I can go and do that because actually this is gonna be the big of what my chicken is gonna lay on top of, right? Almost like we make an onion rings. All right, so I got my little 13 by 9, right? I'm spraying it because my chicken is about ready to come out and we don't want nothing to stick, right? All right, so now I'm getting ready to just take my bell pepper. You got it now? We're just making a little bit of a bit, right? And then I take my onions and I just put them out just like you see. All right, so let me show you the magic, right? You see that right there? You just want to put some color. Look at that flavor that's on all of that, right? So I'll just take them and now I'll just start putting them that way. Now I got a couple of other pieces. I wasn't going to do it but I think I'm going to do it. Now if I was thinking like the average family is probably like four, you know what I mean? So this will feed you. Okay, so you can look chicken look great already, right? But remember it's not cooked. We just put a little sear in there, put a little flavor on there, right? Because we are going to smother. Now when we do our chicken stock or chicken, you know, bro, listen, we just want to pour it on here. You know, pour it in here. Now here's the key. You don't want to pour it on top of the chicken. We don't want to lose none of the flavor that we just, you know, put on there in our season, right? So I just find me a little piece right here that doesn't touch nothing and look when it sweats down and some of that fat from the, ooh, my goodness, I can barely talk. So we've been to cover this, you know what I mean? Put this in the oven and we're going to go about 35 minutes. Okay, so look, it's been 35 minutes. Ooh, look at that right there. Now you want to have a meat thermometer, right? If you guys pay attention, I'm going to go in here like that. It was nice and tender. This already at what? Look, see it rising, 171, but it's going to cool a little bit because we still going to have to, you know, make this gravy and then we're going to cook it with the gravy, right? So let me go ahead and get my tongs. And what I'm going to do is just follow me out and hear me out. Now you guys see why I see it. You do not have to see it. It's up to you, but I like to see your mind because I don't want my skin to be so rubbery, you know? All right, so you see we set up here. You got to have some type of container to, you know, put up your chicken right because we're not going to deal with that as of yet. It's still going to stay hot, but if you pay attention to this right here, look, this is what we want, right? So I need to get myself just pot holder. And I'm going to do something, might seem a little crazy to you right off the back, right? First thing I'm going to do is melt my butter. All right. Just picks up everything, you know, in the pan. All right. Or should I say my skillet. Now I'm going to start coming with my flour. We're just going to cook some of that flour taste out. All right. That's what that butter is going to help us do. Then if you want to assist it, you can always add yourself some of that olive oil. So once this cooked for maybe about like one minute, I went about a minute and a half, right? Because you know, we're making really like a root. So I'm going to take this. I got my little strainer. And what I'm going to do is I'm going to pour this inside of here like this. But look at that gravy right there. You know you guys chomping that to bit right now for this. Right. So don't forget we had a little bit of extra seasoning. We're going to add that to it too. But you see where we going with it now, right? Now we don't want it just to be so thick, you know what I mean? Because listen, it's still going to render a little bit more fat inside of this once I put everything back inside. Now I'm going to go in here. I'm not going to put my bell peppers in there. But I'm going to come back with my onions. Now you guys got it because look it for me. It's really about the presentation and because I'm making a video, we want this gravy to look the best, right? All right folks, that right there is nice. Now I'm going to move this out the way so you guys can see. Remember I had this right here? I love onion and we just went and just we know for a little while longer, right? So I'm going to go ahead and just add this right. And then you know what it is. You know what your name of this video here is, right? It's smothered. Right? Smothered? Shaking. Now that we getting ready to smother, I just want to let you know this right here keeps it nice. Look at that right there. Whoo, my goodness. I don't have to say too much more than nothing. I can just go I'm going to give you the formula. We getting ready to go back into oven. We still have 350, right? And what we're going to do is let's just go for about 20 minutes uncovered. You know what I mean? Let's just sweat down whatever is going to sweat down. Okay folks, not to pat myself on the back but when we say smothered chicken, this is what we're talking about right here, right? So I got myself a bed of rice and I'm going to do it like this. I'm going to just pull one of these stars out of here and I like this one with you, you know what the good is. I can barely talk, right? But I was going to say one of these ones that have the onion on here, you know what I mean? So we'll just put that down in there like that. Then I'm going to take one of these and make nificent and I don't know if I ever said that word ever in my life but I am now. Check it out and we just put it there, right? Let me kind of like just push them down. Just leave it like that. Now I got a ladle here folks because this is what you guys want to see, right? So everybody want to know like, hey you sometime they tell me, maybe you didn't make enough gravy. So here we go. You see that right there? I'm going to pour it on your side. Oh my goodness. The turkey's out. I don't even know steak knife or nothing like that. You know what? I want to cut this. I just go on here like this. You know what I'm really going to be just letting this in there like that. Now that's kind of like a big piece because I want to get some of that rice to. So I'm going to go ahead and get in here and then I want you guys to notice, listen to that, my voice. Hacking whenever we do something that's on that, who we status. We get to talk and solve and all of that sound like late night, berry white. Now I know I'm telling my age because some of y'all out there listening to this, you don't even know who berry white is. But those of you guys that do know, check it out. Cheers baby. Okay folks, look you see it. Ain't really nothing to talk about, right? So check it out. It was written all over my face. Now if you guys go to www.smoking and grilling with AB. That's www.itab.com for printable recipe. And don't forget, it's the holidays, right? I got all the recipes on there and I'm putting them up daily trying to get caught up. So with that being said, listen, I'm not finna overtalk it. I'ma thank all of you guys with a new to the channel. You know what to do, subscribe, like and guess where folks. I'm out. Peace. you