SMOTHERED CHICKEN
This delicious Southern-style Smothered Chicken is comfort food at its finest. Pan seared chicken thighs smothered in a gravy made from scratch. The ideal dinner, best served over a bed of mashed potatoes or cooked rice!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h35m
Number Of Ingredients 16
Steps:
- Prep the oven and baking sheet. Preheat the oven to 350°F degrees. Place a rack over a baking sheet.
- Make the spice rub. In a small bowl, whisk together the paprika, garlic powder, onion powder, Italian seasoning and chili powder.
- Prep the chicken. Pat the chicken thighs dry with paper towels. Generously season the chicken thighs with about ¾ of the seasoning rub. Place the seasoned chicken on the prepared baking sheet.
- Prep the dredge. Season the flour with remaining seasoning rub, salt and pepper. Transfer 2 tablespoons of the seasoned flour to a smaller bowl.
- Dredge the chicken thighs. Dredge the chicken thighs through the flour mixture making sure they are fully coated. Shake off any excess flour. Place the thighs back on the rack and repeat with remaining chicken thighs.
- Pan sear the chicken. Heat the olive oil in a large oven safe skillet over medium-high heat. Add the chicken thighs to the skillet and cook for about 5 minutes per side until browned. The chicken won't be fully cooked at this point. Transfer the chicken back to the rack.
- Cook the onion and garlic. In the same skillet add the butter, onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the red pepper flakes.
- Sprinkle flour. Sprinkle the reserved seasoned flour over the onions and continue cooking while stirring for another 2 minutes to remove the raw flour taste.
- Make the gravy. Start pouring chicken broth while continuously whisking and cook for a couple more minutes until the gravy comes to a simmer. Whisk in the heavy cream and bring to a simmer. Taste for seasoning and adjust with salt and pepper as needed.
- Add chicken and braise in the oven. Add the chicken back to the skillet and spoon some of the gravy over the chicken. Cover the skillet and transfer it to the oven. Cook in the oven for one hour.
- Garnish and serve. Garnish with fresh parsley and serve over mashed potatoes or rice.
Nutrition Facts : ServingSize 1 serving, Calories 414 kcal, Carbohydrate 22 g, Protein 28 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 162 mg, Sodium 350 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 9 g
FANNIE,S SMOTHERED CHICKEN
THIS IS DELICOUS THE FIRST DAY AND THE SECOND IF IT,S ANY LEFT
Provided by FANNIE MCCOY
Categories Chicken
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. WASH CHICKEN ,SEASON WELL WITH COMPLETE SEASONING,SALT AND PEPPER,DREDGE CHICKEN IN FLOUR AND DUST OFF,IT NEEDS TO BE LIGHTLY COATED WITH FLOUR
- 2. IN A LARGE SKILLET ,BROWN CHICKEN PARTS,AND DRAIN OFF EXCESS OIL ON PAPER TOWEL
- 3. PLACE BROWNED CHICKEN IN A ROASTING PAN ,NOW COVER WITH,BELL PEPPER ,ONION & GARLIC ADD 3CUPS WATER AND BAKE AT 350* FOR 1 HR, NOW ADD MUSHROOM SOUP AND COOK 20 MIN, LONGER SERVE OVER RICE
SMOTHERED CHICKEN
Steps:
- Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;
SMOTHERED CHICKEN
You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. -Penny Walton, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.
Nutrition Facts : Calories 363 calories, Fat 21g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 555mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
FANNIE FARMER GRIDDLECAKES
This recipe comes from an old old Fanny Farmer cookbook that I bought at a yard sale. An inscription inside was dated Dec. 25, 1945. These pancakes, or griddlecakes if you will, are the bomb and the only recipe I will use. Do give it a try...if you like a pancake that has lots of body then you won't be dissapointed.
Provided by Miss Eve
Categories Breakfast
Time 13m
Yield 12 medium pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.
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