Smothered Rabbit Chicken Recipes

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EDNA LEWIS'S SMOTHERED RABBIT



Edna Lewis's Smothered Rabbit image

Edna Lewis's family looked forward to visitors during hunting season, and they would prepare elaborate, generous breakfasts like this smothered rabbit to fortify them. You brown the rabbit in butter and bacon fat, drape it with sweet onions and then slowly cook it until the onions give up their juices. The Lewises served it with biscuits or corn muffins, jellies or preserves, oatmeal and coffee or hot cocoa.

Provided by Francis Lam

Categories     main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 5

2 rabbits, cut into 6 pieces each
1 cup flour seasoned with 1/2 teaspoon black pepper, 1/4 teaspoon thyme and 1 teaspoon salt
1/2 cup (1 stick) butter
2 slices bacon, chopped
1 medium-size onion or 4 to 5 shallots, finely cut

Steps:

  • Roll the pieces of rabbit in the seasoned flour, and let them set for 20 minutes.
  • Heat a large skillet, and cook the butter until it foams, then add the bacon pieces. When they become a bit browned, remove them with a slotted spoon, and put in the pieces of rabbit, except the four front quarter pieces (they can be used later in a soup or stew).
  • Brown on both sides, and sprinkle over the browned pieces with defatted bacon, onion or shallot and 1/4 cup water. Cover, and set into oven at 300, or leave to cook on burner slowly for 45 minutes. Serve hot as you would serve fried chicken.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 12 grams, Sodium 404 milligrams, Sugar 1 gram, TransFat 0 grams

SOUL SMOTHERED CHICKEN



Soul Smothered Chicken image

You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.

Provided by Veronica Rockett

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

½ cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 tablespoons all-purpose flour
¼ teaspoon cayenne pepper
2 teaspoons salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g

SMOTHERED RABBIT WITH TARRAGON SAUCE (CHICKEN)



Smothered Rabbit With Tarragon Sauce (Chicken) image

Make and share this Smothered Rabbit With Tarragon Sauce (Chicken) recipe from Food.com.

Provided by southern chef in lo

Categories     Wild Game

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup all-purpose flour
2 teaspoons dried tarragon
1 1/2 teaspoons salt
1 teaspoon pepper
2 (2 1/2 lb) rabbits or 2 (2 1/2 lb) chicken, cut up
1/4 cup butter or 1/4 cup margarine
1/4 cup cooking oil
2 cups chicken broth

Steps:

  • In plastic bag combine flour, tarragon, salt, and pepper. Add the rabbit or chicken pieces one at a time; shake well to cover with flour.
  • In large skillet, melt butter; add oil. Once oil is a frying temperature, sauté the rabbit/chicken a few at a time until browned. Add broth; cover and simmer 50-60 minutes or until tender. Remove chicken and thicken pan juices.

Nutrition Facts : Calories 710.1, Fat 35.9, SaturatedFat 11.5, Cholesterol 247.9, Sodium 801.6, Carbohydrate 6.6, Fiber 0.3, Sugar 0.2, Protein 84.7

SMOTHERED CHICKEN



Smothered Chicken image

A tasty, simple and quick way to prepare chicken. Especially good on buttered noodles. (Recipe from Cooking Live)

Provided by JoAnn

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
salt and pepper
1/4 cup vegetable oil
1 small onion, minced
2 cloves garlic, minced
1 cup sour cream
1/2 cup chicken broth
1/4 cup chopped green onion, , including green parts

Steps:

  • Clean chicken breasts and dry well.
  • In a shallow dish combine flour, cayenne pepper, paprika, salt and pepper.
  • Dredge chicken breasts in flour mixture to coat and shake off excess.
  • In large skillet heat 1/4 cup oil over medium heat.
  • Add chicken and brown well on both sides.
  • Remove chicken from pan and set aside.
  • Pour excess oil from pan, leaving a thin layer.
  • Add onions and garlic, saute, stirring occasionally until translucent, about 3-5 minutes.
  • In a bowl combine sour cream and chicken broth and green onions and mix well.
  • Transfer chicken back to skillet, and pour sour cream mixture over it.
  • Bring to a simmer and cook, covered, until done, about 10 minutes.
  • Serve on buttered noodles with chopped parsley.

Nutrition Facts : Calories 439.9, Fat 28.4, SaturatedFat 9.1, Cholesterol 105.4, Sodium 278.7, Carbohydrate 16.5, Fiber 1, Sugar 3.1, Protein 28.9

SMOKED RABBIT



Smoked Rabbit image

Rabbit meat has the tendency to get dry when smoked, so you'll want to plan ahead and not skip the brining process. First bite in and you'll see that it was worth the wait.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Game Meats     Rabbit

Time P1DT5h40m

Yield 8

Number Of Ingredients 15

¾ cup water
½ cup apple cider vinegar
¼ cup dry white wine
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (3 pound) whole rabbit
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried parsley flakes

Steps:

  • Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours.
  • Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.
  • Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour.
  • Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.
  • Preheat an electric smoker to 250 degrees F (120 degrees C).
  • Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 1.6 g, Cholesterol 91.6 mg, Fat 9 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 2.7 g, Sodium 1482 mg, Sugar 0.4 g

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