Smothered Chicken And Biscuits Recipes

SMOTHERED CHICKEN

Steps:

• Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.
• Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.
• Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They'll plump up more when cooked.
• Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.
• Cook the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as needed.
• Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called 'fond' and will give the gravy a nice flavor.
• Make the Roux: Melt the butter over medium heat and use a silicone spatula to "clean" the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
• Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you'll "break" the roux and it won't be thick.
• Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
• Bring to a gentle boil, then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.
• Add the chicken back to the pan along with any juice from the plate.
• Chop up the bacon and add it to the top of the chicken.
• Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
• Garnish with parsley and serve with mashed potatoes.

SLOW-COOKED SMOTHERED BUTTERMILK CHICKEN WITH PEAS OVER BISCUITS

Steps:

• In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.
• Cover; cook on low setting for 6 to 8 hours.
• About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked.
• Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.

HOMESTYLE CHICKEN AND BISCUITS

Steps:

• Heat the oven to 400 degrees F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
• Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
• Bake for 15 minutes or until the biscuits are golden brown.

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 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.

CHICKEN AND MUSHROOM SMOTHERED BISCUITS

Steps:

• Bring broth to a boil.
• Add chicken, mushrooms and Worcestershire.
• Return to boil.
• Simmer until chicken is done.
• While chicken is cooking bake biscuits according to directions.
• Carefully measure flour and mix with milk;blend well.
• Stir into chicken mixture.
• Simmer 5-8 minutes.
• Serve over cut biscuits.

SMOTHERED CHICKEN

Steps:

• In 12-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter 8 to 10 minutes, stirring occasionally, until onions are tender and beginning to brown. Stir in sugar. Cook about 3 minutes, stirring occasionally, until vegetables are very brown.
• Stir gravy and sherry into vegetables. Add chicken to skillet; spoon sauce over chicken.
• Cover; cook 5 to 10 minutes, turning chicken after half the cooking time, until thoroughly heated. Sprinkle with parsley.