Kenner Pattons My Chicken Recipes

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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

ULTIMATE ALL IN ONE CHICKEN DINNER



Ultimate All in One Chicken Dinner image

Chicken breasts & veggies simmered in seasonings & broth for a scrumptious and easy one skillet dinner! Everyone always asks for more.

Provided by BAYOU GAL

Categories     Chicken Breasts

Time 1h15m

Yield 4

Number Of Ingredients 14

2 tablespoons vegetable oil
2 tablespoons margarine
1 medium onion, sliced
1 green bell pepper, seeded and cut into strips
2 stalks celery, diced
¾ cup sliced fresh mushrooms
4 skinless, boneless chicken breast halves
4 medium potatoes, peeled and diced
2 (14 ounce) cans cut green beans, drained
1 (14 ounce) can chicken broth
1 teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
1 bay leaf

Steps:

  • Heat the oil in a skillet over medium heat. Melt the margarine in the skillet. Stir in the onion, bell pepper, celery, and mushrooms, and cook until tender. Set vegetables aside, and cook the chicken breasts in the skillet 10 minutes on each side, until juices run clear.
  • Return the cooked vegetables to the skillet. Mix in the potatoes and green beans. Pour in the chicken broth. Season with salt, thyme, cayenne pepper, and bay leaf. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally, until potatoes are tender and most of the liquid has been reduced. Remove the bay leaf before serving.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 49.6 g, Cholesterol 63.3 mg, Fat 15.1 g, Fiber 9.5 g, Protein 30.7 g, SaturatedFat 2.8 g, Sodium 1749.5 mg, Sugar 8 g

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