Lunch: Smothered Chicken and Biscuits

A Southern dish with juicy chicken and fresh hot biscuits.

Ingredients

2 tablespoons extra-virgin olive oil
1 whole chicken fryer, cut into pieces
2 cups all-purpose flour, plus more for work surface
1 tablespoon Paula Deen's House Seasoning
2 ribs celery, chopped
1 onion, chopped
2 scallions, chopped
1/2 cup water
2 cups self-rising flour, plus more for work surface
1 teaspoon salt
1 teaspoon sugar
1/2 cup shortening
1 cup milk
2 tablespoons butter

Instructions

Heat the oil in skillet over medium heat.
Season the chicken with salt and pepper, to taste. Combine the flour and House Seasoning in a shallow dish. Dredge the chicken in the flour mixture and add to the hot oil. Brown the chicken on each side and remove from skillet. Add the vegetables to the skillet and sauté until tender. Return the chicken to the pan and add a 1/2 cup of water. Cover and cook until tender, approximately 25 minutes.

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