SMOTHERED HOME-STYLE CHICKEN
I like to serve this fantastic family-style chicken over aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. -Billy Hensley, Temperance, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.
Nutrition Facts : Calories 341 calories, Fat 20g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 905mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
SMOTHERED CHICKEN
Smothered chicken punches up the intensity by slow-simmering chicken in a flavorful gravy. This will bring the family to the dinner table in a flash!
Provided by Kathleen
Categories Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Pat chicken pieces dry with paper towels. Sprinkle chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, spread 3/4 cup all-purpose flour. Dredge chicken pieces, one at a time, in flour mixture, shaking off any excess.
- Heat vegetable oil in a Dutch oven over medium-high heat. Add half the chicken pieces, skin side down, cooking 4-6 minutes until nicely browned. Remove browned chicken to a plate. Repeat with remaining chicken pieces, adjusting heat as need, so not to burn the flour.
- Pour off all but 3 tablespoons of the oil. Reduce the heat to medium-low and add the onions, celery, garlic, and carrots and cook until veggies are soft, 7-8 minutes. Sprinkle remaining 3 tablespoons of all-purpose flour over veggies and stir to combine. Continue to cook for 1 minute. Mix in broth, poultry seasoning, cayenne pepper, 2 teaspoon salt, 1/4 teaspoon black pepper. Bring to a boil and reduce heat to low. Nestle chicken pieces into sauce along with any accumulated juices. Partially cover and simmer chicken 30-40 minutes, or until cooked through and tender.
- Transfer chicken to a deep platter. Adjust gravy seasoning if needed, then pour over chicken. Sprinkle with parsley and serve.
Nutrition Facts : Calories 280 kcal, Carbohydrate 34 g, Protein 5 g, Fat 15 g, SaturatedFat 11 g, Cholesterol 1 mg, Sodium 715 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 /4 of the recipe
SMOTHERED CHICKEN AND GRAVY | LOW CARB AND KETO-FRIENDLY
Smothered Chicken and Gravy is a busy cook's dream come true! Made with juicy chicken, this quick-fix dinner with creamy gravy tastes like it came from your favorite restaurant!
Provided by Katerina | Diethood
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Pat dry the chicken breasts with paper towels, then season chicken breasts with seasoning salt, paprika, and pepper.
- Heat oil and butter in a large skillet over medium-high heat until butter is melted.
- Add chicken to skillet and sear for 5 to 7 minutes per side, or until golden brown and cooked through. Chicken is cooked through when internal temperature reaches 165˚F. Please use an Instant Read Meat Thermometer for accuracy. The thicker the chicken, the longer it will take to cook. If skillet isn't big enough, cook the chicken in batches.
- Transfer cooked chicken to a plate and keep covered.
- Return skillet to heat and add a tablespoon of butter; melt over medium heat.
- Stir in sliced onions and add a pinch of salt. Cook onions for 10 to 12 minutes, or until very soft and caramelized, stirring frequently.
- Add garlic and fresh herbs; continue to cook for 30 seconds.
- Pour in chicken broth, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
- Whisk in the heavy cream and simmer for 1 minute.
- Return chicken and all the chicken juices to the skillet.
- Reduce heat to medium-low and continue to cook for 2 to 3 more minutes, or until chicken is heated through and sauce has thickened.At this point, you can also add a slice of cheese on top of each chicken breast and cook until melted.
- Remove skillet from heat; garnish chicken with parsley and serve with the onions and gravy.
Nutrition Facts : ServingSize 7 ounces, Calories 348 kcal, Carbohydrate 5 g, Protein 26 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 116 mg, Sodium 662 mg, Fiber 1 g, Sugar 1 g
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.
BENNIGAN'S SMOTHERED CHICKEN
Make and share this Bennigan's smothered chicken recipe from Food.com.
Provided by grneyedmustang
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all marinade ingredients in a bowl.
- Marinade meat in covered bowl or plastic bag for at least 30 min.
- While chicken is marinating, slice onions and mushrooms and cook your bacon.
- Saute mushrooms and onions in butter and hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but not brown and mushrooms are tender.
- Remove chicken from marinade, and grill* (if you would prefer to cook it in the oven, instructions are below) for about 10 minutes.
- Do not overcook chicken!
- While grilling, preheat oven on broil.
- After chicken is done, remove from grill and place in a shallow baking dish.
- Cover each breast with a strip of bacon, then provolone cheese, then some sauteed onions and mushrooms.
- Broil for 3 to 5 minutes, or until cheese is bubbly.
- *Oveninstructions: Preheat oven on broil.
- Broil chicken, 5 to 7 inches from broiler element, for about 10 minutes.
- Watch the chicken carefully!
- About 6 minutes into broiling, top chicken with bacon strips.
- Once the chicken and bacon is done, remove from oven, top with cheese and mushroom/onion mixture, and broil for 2-3 minutes more.
- Watch carefully; sometimes the grease from the bacon will ignite if not careful.
Nutrition Facts : Calories 608.4, Fat 42.1, SaturatedFat 18.3, Cholesterol 138.8, Sodium 1107.7, Carbohydrate 8, Fiber 1, Sugar 3, Protein 45.9
FIESTA SMOTHERED CHICKEN
Topped with ooey-gooey shredded cheese, this tender skillet chicken looks great and tastes even better. You'll get a kick out of its jalapeno zip. -Teresa Jones, Ashdown, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside., In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm., Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Spoon vegetable mixture over each chicken breast; sprinkle with cheeses. Cover and cook for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 314 calories, Fat 17g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 488mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
COLONEL JACKSON'S SMOTHERED CHICKEN
This southern chicken dish will please most palates. It is an alternative to the traditional fried chicken and is great served with rice or potatoes.
Provided by Clyde Baisey
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a large skillet and saute onion until tender. Remove and set aside.
- Place flour, salt and pepper in a large, clean grocery bag. Add chicken, close bag tightly and shake to coat. Let sit 5 minutes. Remove chicken from bag, reserving leftover flour in bag. Heat remaining oil in skillet and brown chicken on all sides in hot oil. Remove chicken from skillet and place in a deep roasting pan.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat reserved flour in skillet over medium high heat, stirring constantly, to make a dark roux. Slowly stir in pepper flakes, water and vinegar. Finally stir in reserved sauteed onion. Mix well and pour mixture over chicken.
- Cover dish and bake in preheated oven for about 35 to 45 minutes, or until chicken is tender and cooked through (no longer pink inside). Note: If gravy is too thick, add water to pan, a little at a time, until desired consistency is reached.
Nutrition Facts : Calories 618.1 calories, Carbohydrate 22.3 g, Cholesterol 140.5 mg, Fat 36 g, Fiber 1.7 g, Protein 46.6 g, SaturatedFat 8.3 g, Sodium 208.8 mg, Sugar 1.7 g
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.
ANITA BAKER'S SMOTHERED CHICKEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
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
Make and share this Anita Baker's Smothered Chicken recipe from Food.com.
Provided by LMillerRN
Categories Whole Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1108, Fat 83.9, SaturatedFat 28, Cholesterol 348.7, Sodium 311, Carbohydrate 5.4, Fiber 0.4, Sugar 0.9, Protein 78.9
SMOTHERED CHICKEN
A quick-to-cook mushroom sauce deliciously coats rotisserie chicken pieces in a 30-minute main dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 390, Carbohydrate 13 g, Cholesterol 125 mg, Fat 1, Fiber 2 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 6 g, TransFat 1/2 g
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