Grannys Smothered Chicken Recipes

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SUNNY'S EASY SMOTHERED CHICKEN



Sunny's Easy Smothered Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus more if needed
Two 8-ounce containers sliced white button mushrooms
1 sprig fresh thyme
1 medium sweet or white onion, large diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups beef stock, warmed
4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen
Two 10-ounce containers microwavable white rice
3 tablespoons chopped fresh parsley

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.

CHICKEN..... GRANDMA PATTON'S SMOTHERED CHICKEN



Chicken..... Grandma Patton's Smothered Chicken image

When I was a young child and we visited my Grandmother Patton in Goose Creek Kentucky, this was and is one of my all time favorites! It didn't hurt that my grandparent's had a chicken coop. So, this was always super!

Provided by Timothy H.

Categories     Stew

Time P2DT2h25m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs chicken, cut into pieces
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup oil
1 tablespoon hot sauce
1 -2 teaspoon bacon grease
2 medium onions, sliced thin
2 celery ribs, chopped fine
1 1/2 cups chicken stock
1 bunch scallion, chopped fine

Steps:

  • Under cold water wash the chicken inside and out under cold water and pat dry. In a bowl pour the flour in.Season the chicken pieces with salt and pepper and dredge in the flour shaking off excess flour. In a dutch oven type pot over medium heat add the oil and bacon grease. Doing a few pieces of chicken at a time, brown until golden on both sides remove and set aside.
  • When all the pieces are browned add the onion in the remaining oil and cook until translucent, add the celery for 5 minutes. Put the chicken back into the pot then add the stock. Bring to a easy boil season with salt and pepper then cover. Lower the heat to simmer for 50 to 60 minutes.
  • Stir in the hot sauce and scallions before serving. Great over noodles,baked potatoes or rice.

Nutrition Facts : Calories 1048.4, Fat 67.5, SaturatedFat 17.2, Cholesterol 258.9, Sodium 778.4, Carbohydrate 36.3, Fiber 3.4, Sugar 5.3, Protein 70.4

GRANNY'S SMOTHERED CHICKEN



Granny's Smothered Chicken image

This was my mother-in-law's recipe. She was German and a fantastic cook. Everyone that tried it loves it! Prepare veggies and salad of your choice; your family will drool from the smell AND your neighbors will ask for the recipe! You may want to double the recipe. Happy eating!

Provided by Merlene Winter

Categories     German Recipes

Yield 8

Number Of Ingredients 6

1 quart vegetable oil for frying
1 (4 pound) chicken, cut into pieces
salt and pepper to taste
1 ½ cups all-purpose flour
8 red potatoes, quartered
3 whole cloves

Steps:

  • In a large skillet, heat oil for frying. Season the chicken pieces with salt and pepper to taste. Flour the chicken lightly twice. Drop coated chicken into hot oil slowly to prevent splatters. Fry until golden brown, about 12 to 15 minutes.
  • Meanwhile, boil the potatoes in a large pot of boiling water. When potatoes are soft, remove from heat. Save the 'potato water'.
  • When chicken is done, drain the oil out of the skillet and place the potatoes in the skillet with the chicken. Slowly pour the 'potato water' over the skillet mixture. Add whole cloves, cover and simmer. As the mixture sets it prepares its own gravy in the skillet, so the longer it simmers, the better! When the consistency is to your taste, remove from heat and serve.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 56 g, Cholesterol 114.9 mg, Fat 30.6 g, Fiber 4 g, Protein 42.9 g, SaturatedFat 6.7 g, Sodium 122.6 mg, Sugar 2.6 g

GRANNY'S SMOTHERED CHICKEN



Granny's Smothered Chicken image

This was my mother-in-law's recipe. She was German and a fantastic cook. Everyone that tried it loves it! Prepare veggies and salad of your choice; your family will drool from the smell AND your neighbors will ask for the recipe! You may want to double the recipe. Happy eating!

Provided by Merlene Winter

Categories     German Recipes

Yield 8

Number Of Ingredients 6

1 quart vegetable oil for frying
1 (4 pound) chicken, cut into pieces
salt and pepper to taste
1 ½ cups all-purpose flour
8 red potatoes, quartered
3 whole cloves

Steps:

  • In a large skillet, heat oil for frying. Season the chicken pieces with salt and pepper to taste. Flour the chicken lightly twice. Drop coated chicken into hot oil slowly to prevent splatters. Fry until golden brown, about 12 to 15 minutes.
  • Meanwhile, boil the potatoes in a large pot of boiling water. When potatoes are soft, remove from heat. Save the 'potato water'.
  • When chicken is done, drain the oil out of the skillet and place the potatoes in the skillet with the chicken. Slowly pour the 'potato water' over the skillet mixture. Add whole cloves, cover and simmer. As the mixture sets it prepares its own gravy in the skillet, so the longer it simmers, the better! When the consistency is to your taste, remove from heat and serve.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 56 g, Cholesterol 114.9 mg, Fat 30.6 g, Fiber 4 g, Protein 42.9 g, SaturatedFat 6.7 g, Sodium 122.6 mg, Sugar 2.6 g

GRANNY'S FRIED CHICKEN



Granny's Fried Chicken image

This is our Granny Paul's recipe for fried chicken, and it's as simple a taste of Southern home cooking as there ever could be. Serve it with collard greens and some mashed potatoes, and before you know it you'll be whistlin' "Dixie." And you don't need to save this meal for Sunday suppers-if you're short on time, just skip the refrigeration and season the chicken right before you fry it to have yourself a down-home after-work treat.

Yield serves 4 to 6

Number Of Ingredients 6

One 3 1/2- to 4-pound fryer chicken, cut into 8 pieces
Salt and pepper to taste
4 large eggs
1 tablespoon Tabasco or other hot sauce
2 cups all-purpose flour
4 cups peanut oil, for frying

Steps:

  • Season the chicken generously with the salt and pepper. Cover the chicken and refrigerate for at least 3 hours and up to 8 hours.
  • In a medium bowl, whisk together the eggs and Tabasco sauce. Place the flour in a separate bowl.
  • Pour the oil 1/2 inch deep into a 12-inch cast-iron or heavy-bottomed skillet and heat over a medium flame until the oil measures 350° on a candy thermometer.
  • Starting with the 4 pieces of dark meat, dredge the chicken in the egg mixture, then coat in the flour, shaking off any excess. Place the pieces in the oil and fry, turning often, for 12 to 15 minutes, or until the juices run clear. Transfer the chicken to a paper-towel-lined plate to drain. Repeat with the 4 pieces of white meat, and fry, turning often, for 10 to 12 minutes, or until the juices run clear. Transfer to a paper-towel-lined plate to drain. Serve immediately.

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Top Asked Questions

What is smothered chicken and what does it taste like?
Smothered chicken starts with a lightly breaded chicken that is quickly fried basically for browning and additional flavor. The gravy is what really makes it tender, flavorful and delicious. Once the chicken is fried, it needs to be smothered next.
What goes well with smothered chicken?
Fried chicken breasts smothered in a traditional and delicious brown gravy with onions creates the perfect classic southern smothered chicken dish. Serve with Rice or Sour Cream Mashed Potatoes, Collard Greens, Candied Sweet Potatoes and some good ole Corn Muffins for a soul food meal you will never forget.
Why is fried chicken smothered in gravy?
Once the chicken is fried, it needs to be smothered next. This basically means that it is cooked slowly in a delicious deeply delicious gravy which continues to tenderize the chicken making it fall apart in the best way. It drowns in the thick and rich velvety gravy which creates a lovely complement to rice or even mashed potatoes.

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