Americas Test Kitchen Smothered Chicken Recipes

SMOTHERED CHICKEN AND BISCUITS

Steps:

• For the chicken: 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 saute until tender. Return the chicken to the pan and add a 1/2 cup of water. Cover and cook until tender, approximately 25 minutes.
• For the biscuits: Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine the flour, salt, sugar and shortening. Stir in the milk and mix together until the mixture resembles coarse crumbs.
• The dough will be sticky. Dust your work surface with additional flour. Turn the dough out onto the floured surface. Gently fold each side toward the center. Picking up the dough and dusting the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to a 1-inch thickness. Cut out biscuits, using a 2-inch round cookie cutter.
• Melt 2 tablespoons of butter over low heat in a small saucepan. Spread 1 tablespoon on a 10-inch round cake pan and arrange the biscuits in the pan. Brush the tops of the biscuits with the remaining butter and set the pan aside to rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. Serve with the chicken.
• Mix all the ingredients together and store in an airtight container for up to 6 months.

GRANDMA'S SMOTHERED CHICKEN

Steps:

• Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
• Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
• Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
• Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
• Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
• Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.