Smothered Cabbage, Fried Chicken and Country Gravy

Picture This: A Hot plate is presented in front of you. On this plate you see Smothered cabbage with bits of country ham, thinly slice pieces of onions and green bell peppers. On top of this smothered cabbage, is a single large piece of a Fried Chicken thigh and on top of that Country/Chicken Gravy! I don't know about you, but I would be raising my eyebrows and shaking my head with the thought: "I have done it again with His Blessing".

This recipe took 2 days prior to the "actual" cooking" which was about 1&1/2 hrs(this includes the frying of the chicken). IT IS Totally worth those 2 days! Of course, a much quicker version can be made and I have done this too, with good results..but if you want "Great"..and you have the time over the holidays..Go For It!

2 Days before: Brine the Skinless Chicken Thighs in 1/2 cup of salt and 1/2 cup of sugar to 1 gallon of water, for 6 - 8 hrs. in the refrigerator. Rinse well. Now place Brined, Skinless Chicken Thighs in a large plastic baggie and pour *Real Whole Fat Buttermilk on top of the chicken, making sure it is entirely covered. Set in refrigerator for 1-2 days.

Part One: Smothered Cabbage

4 Slices of Salted Fat Back, (rinse well under cool water to remove some of the salt)
Place Salted Fat Back in a large Iron Pot and place on medium low heat; fry for about 10 minutes on each side.

Add: 1 package (about 4-6 ounces of country ham slices) and cook for about 5 more minutes.

To this mixture add: 1 large sliced onion and cook for about 5 minutes;

Then add: 1 whole cabbage (Thinly sliced) along with 1 sliced green bell pepper

Do Not add any liquid.  The oil from the fatback and country ham will be enough.

On medium low heat, allow this mixture to cook down with a lid on top for about 30 minutes. Check and taste. Cook more, if you want it more soupy tasting.

Part Two: Country Gravy


Ok, I cheated a little on this one. The  reason being, that this saves time and I am doing all 3 of these recipes at the same time and am cleaning up as I go along.

1 pkg. of McCormick's Country Gravy (cook as directed on package)
1 jar of Heinz Chicken Gravy
Mix the two together after cooking the packaged gravy and place in a container. Set Aside.

Part Three: Country Fried Chicken


2 quarts of Peanut Oil (medium/high) in a very large iron pot (12 quart)- use a piece of an un-popped kernel, when it pops, oil is ready for frying.

Add, about 4 more slices of the rinsed salted fat back while waiting for the kernel to pop; then remove fat back.

Place your *Favorite Chicken breader in a large dish. Add about 1 Tbsp. of Paprika and 2 teaspoons of garlic powder.  Stir well.

Take the Soaked Buttermilk Chicken and dip it into the breader mixture. Cover both sides very well. Add no more than 3 pieces to the hot oil. Cover and cook for 7 minutes. Flip chicken over and cook (without cover) for an additional 7 minutes. Drain on a paper towel.

Now "Plate" this mixture: Smothered Cabbage, Country Fried Chicken Thigh and lastly on top of Chicken, Country Gravy.

Enjoy!


The fryegirl2u