Stephs Smothered Chicken Recipes

SUNNY'S EASY SMOTHERED CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
• Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

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

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.

EASY SMOTHERED CHICKEN BREASTS

Steps:

• Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
• Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm.
• Cook and stir onion, lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
• Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.

STEPH'S SMOTHERED CHICKEN

Steps:

• Place thawed (a little frozen yet still works) chicken breasts in a single layer baking dish. Spread mushrooms over the chicken, trying to keep them on the chicken.
• Mix together sour cream, mayo, HV mix, and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms.
• Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes.
• Using a metal spatula, serve onto a plate, trying to keep the yummy stuff on top of each breast intact. The chicken will be very juicy and the stuff on top is very yummy, hence our name for it!
• Things not to do:.
• I once tried to make this into a casserole by dicing up the chicken first. I ended up with tough little pieces of chicken that were not very juicy. The shredded (fancy) parmesan cheese, instead of the grated, turns to little, hard shards when browned that stab you as you try to eat it, or if not as browned, are still too "crunchy".