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.;
FLO'S SMOTHERED CHICKEN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the chicken into serving pieces: the breast into halves, the legs and thighs separated, plus the wings, for a total of 8 pieces. Trim away any visible fat and discard. Rinse the chicken well under cold running water. Pat dry with paper towels. Sprinkle the chicken with the salt and black pepper. Place the chicken into a plastic or brown bag. Pour the flour into the bag and shake well to cover the chicken all over. Remove the chicken from the bag and dust off excess flour. Save 1 tablespoon of the flour to use to thicken the gravy. Dice the celery; slice the onions; and mince the garlic. Crush the thyme. Set aside. Heat the oil in a large skillet that has a cover. Add the chicken and saute over mediumlow heat for about 20 minutes, turning occasionally to brown evenly. When golden brown, push the chicken to the side of the pan. Add the reserved tablespoon of flour and saute, stirring until browned. Add the celery, onion, and garlic to the skillet and saute for 5 minutes, stirring occasionally, or until the vegetables are tender. Stir together the chicken and vegetables. Add the chicken broth. Bring to a gentle boil. Reduce the heat to very low, cover, and simmer the chicken for 20 to 25 minutes, or until the chicken is fork-tender and the juices run clear when pierced.
SMOTHERED CHICKEN
Make and share this Smothered Chicken recipe from Food.com.
Provided by loof751
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken breasts in a baking dish.
- Sprinkle with garlic powder, salt, and pepper.
- Mix soup and sour cream well and pour over chicken.
- Top with onion rings.
- Bake at 350 degrees Fahrenheit for 1 hour.
Nutrition Facts : Calories 380, Fat 20.6, SaturatedFat 8.9, Cholesterol 144.4, Sodium 751.2, Carbohydrate 7, Fiber 0.1, Sugar 3.1, Protein 40.1
DRUNKEN SMOTHERED CHICKEN
What can I say? Another southern inspired recipe! It's close to what I had down in NOLA, but I put my own spin to it. I love the flavor the wine and the garlic give it. VERY RICH, but VERY worth it!
Provided by graniteangel
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Season your chicken pieces with half the creole seasoning.
- Heat olive oil in dutch oven and brown chicken pieces for about 4 minutes per side on Med-High heat. Just until golden brown.
- Take out of skillet and set aside on plate or in dish.
- Add butter, onions, bell peppers, and celery to skillet. Saute for 5 minutes or until veggies start to get lightly brown and caramelized. Slowly stir in flour and cook for another 2 minutes or until flour is fully incorperated and lightly browned.
- Add chicken stock slowly and stir until incorperated and it begins to thicken.
- Return chicken to pot and add the rest of the creole seasoning, garlic, black and white pepper, white wine, thyme and bay leaves.
- Bring to a boil and then let simmer on low covered for 30 minutes.
- Add heavy cream and hot sauce. Stir and taste. May need a little kosher salt to taste.
- Bring to a boil again, and let simmer on low for another 20 minutes.
- Serve over white rice.
- Goes great with french bread and white wine.
- People say "But, there are bones in there!".
- But I believe that's the secret to the amazing flavor.
- You can take the skin off of your chicken and use half and half instead of heavy cream, but that's about the most fat/flavor I'd take out.
Nutrition Facts : Calories 1049.9, Fat 71.9, SaturatedFat 30.4, Cholesterol 284.1, Sodium 679.8, Carbohydrate 26.7, Fiber 2.6, Sugar 9.1, Protein 52.2
SMOTHERED CHICKEN
Pack your patience and you'll be rewarded with a deeply flavored dish of tender, falling-apart chicken in a rich, caramelized onion gravy. This family recipe is very special to New Orleans chef Justin Devillier, who takes his time getting the chicken and sauce "rich and sticky," just like his grandma did.
Provided by Justin Devillier
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Brown chicken: Dry chicken thighs thoroughly using paper towels. In a large, heavy-bottomed pot, heat the oil over high heat. When the oil is rippling, carefully lay the chicken, skin side down in an even layer, into the hot oil. (You may need to do this in batches to avoid crowding.) Allow the chicken to brown for 5 minutes on each side, adjusting the heat from high to medium-high as needed to prevent burning. When the chicken has been browned, return all of the pieces to the pot, lower heat to medium-low, and continue to cook the meat through, turning occasionally, 15 more minutes.
- Caramelize onions: Remove chicken from the pot and set aside. There should be caramelized bits of meat and skin, or "fond," stuck to the bottom of the pot. Turn the heat back to medium and add onions to the accumulated chicken fat. Sweat the onions until they start to caramelize and stick to the bottom, stirring often, 10 minutes. Deglaze the bottom of the pot by scraping with a wooden spoon to release the fond. Add celery, garlic, poblano and jalapeño peppers; stir to combine. Allow the onion mixture to sit undisturbed for long enough to create more fond, then stir to deglaze; repeat this process for about 45 minutes.As the water cooks out, the onions will begin to darken and caramelize, and as the caramelization progresses, it will take less time to stir and deglaze the pan. You will be done when most of the liquid is cooked out, and you see only clear fat at the edges of the pot. (It may be challenging to keep up with the speed of the fond sticking to the bottom-it's a labor of love, but worth it!)
- Sauce: When the onion mixture has reduced in volume by ⅔ to a paste-like consistency and no liquid is left in the pot, add the chicken back in. Begin building the sauce by adding water, a ½ cup at a time. Continue the same process of creating a fond on the bottom of the pot then deglazing, allowing the chicken and onion mixture to go through the caramelizing process again. Repeat this step until the onion mixture is a dark brown paste and the chicken is starting to fall apart, 10 minutes. Add remaining water to cover (adding more water if necessary), and salt to taste. Stir, cover, reduce heat to low, and simmer, 1 hour.
- When the dish is ready, chicken thighs will be very tender and falling off the bone in a rich brown gravy. Season with more salt to taste and about 16 cranks of black pepper. Fold in scallions. Serve over hot rice. It's a "rib-sticking, sloppy dish," and it's meant to be eaten that way.
OH SO GOOD CHICKEN
If you like the ingredients in this dish,you will like the chicken! You can double this recipe as much as you want,just increase cook time. * Please Note* 1 chicken 1 1/2 hrs*
Provided by Chef 920429
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in greased casserole dish.
- Mix all the ingredients and pour over chicken.
- Bake covered 1 1/2 hours at 375* or until tender.
- The last 20 to 25 minutes you can remove cover if you want the chicken to brown.
Nutrition Facts : Calories 612.2, Fat 41.4, SaturatedFat 10.9, Cholesterol 172.5, Sodium 1170.6, Carbohydrate 5.6, Fiber 0.2, Sugar 3.6, Protein 44.9
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.
More about "ooh so good smothered chicken recipes"
SMOTHERED CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
SMOTHERED CHICKEN RECIPE (A SOUTHERN SPECIALTY!)
From gonnawantseconds.com
EASY SMOTHERED CHICKEN GRAVY - A SOUL FOOD RECIPE
From munatycooking.com
SMOTHERED CHICKEN AND GRAVY RECIPE - SO COMFORTING! - YOUTUBE
From youtube.com
10+ SMOTHERED CHICKEN RECIPES FOR DINNER | EATINGWELL
From eatingwell.com
SO GOOD SMOTHERED CHICKEN RECIPES
From tfrecipes.com
SMOTHERED CHICKEN - JO COOKS
From jocooks.com
OOH SO GOOD SMOTHERED CHICKEN | KIM | COPY ME THAT
From copymethat.com
OH SO GOOD SMOTHERED CHICKEN RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
28 SMOTHERED CHICKEN DISHES - TASTE OF HOME
From tasteofhome.com
OOH SO GOOD SMOTHERED CHICKEN RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #poultry #vegetables #chicken #dietary #low-carb #low-in-something #meat #chicken-breasts #taste-mood #savory #4-hours-or-less
You'll also love