Anita Bakers Smothered Chicken Recipes

ANITA BAKER'S SMOTHERED CHICKEN

Steps:

• Heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat. Season chicken with salt and pepper, rubbing it into the skin. Add chicken, skin-side down; cook, turning once, until well browned. Remove, and set aside.
• Melt remaining 4 tablespoons butter in the same skillet. Sprinkle in flour, and cook, whisking constantly, until golden brown. Add onion, and cook until softened, about 2 minutes. Whisk in chicken broth; bring to a boil. Return chicken to skillet. Cook, partially covered, until chicken is cooked through and sauce has thickened. Transfer to a serving platter; garnish with parsley. Serve immediately.

ANITA BAKER'S SMOTHERED CHICKEN

Steps:

• Heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat.
• Season chicken with salt and pepper, rubbing it into the skin.
• Add chicken, skin-side down to the skillet; cook, turning once, until well browned. Remove and set aside.
• Melt remaining 4 tablespoons butter in the same skillet.
• Sprinkle in flour and cook, whisking constantly, until golden brown.
• Add onion and cook until softened, about 2 minutes.
• Whisk in chicken broth; bring to a boil.
• Return chicken to skillet. Cook, partially covered, until chicken is cooked through and sauce has thickened.
• Transfer to a serving platter; garnish with parsley. Serve immediately.

SMOTHERED CHICKEN

Steps:

• Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.
• In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.
• In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
• Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.
• In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
• Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
• Serve hot.

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.

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.

BAKED SMOTHERED CHICKEN

Steps:

• Season chicken with salt, pepper & garlic. Place pieces skin side down, one layer deep in a shallow baking pan lined with foil. Dribble the melted butter over the chicken, distributing well. Close foil tightly. Place in 450°F oven for 15-20 minutes or until chicken is slightly brown.
• While baking, use this time to blend together water & flour until smooth; set aside.
• Remove chicken from oven; tilt pan and blend into the drippings the water/flour mix. Gravy will start to thicken. Stir it around over bottom of pan and turn chicken, then salt & pepper chicken.
• Return to oven and reduce heat to 350°F and bake 45 - 60 minutes.
• Baste once or twice, adding a little boiling water if gravy has cooked down low before chicken is done. serve with rice or mashed potatoes.

SOUL SMOTHERED CHICKEN

Steps:

• Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
• Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
• Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.