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.
GRANDMA'S SMOTHERED CHICKEN
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
- Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
- Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
- Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
- Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
- Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.
LISSA'S SMOTHERED CHICKEN
Not your typical, boring smothered chicken! I serve this often for dinner guests. Tastes even better as leftovers! For an even better flavor, soak the chicken in salt water before cooking.
Provided by NurseLissa
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breast in 9 x 13 pan.
- Salt and pepper to taste.
- Top with onions, green pepper, and mushrooms.
- Place 3 bacon strips on each breast.
- Bake at 375 for 45 minutes or until chicken and bacon are done.
- Remove from oven and top each breast with one slice of cheese.
- Let sit untill cheese is melted and serve.
Nutrition Facts : Calories 404.6, Fat 24.7, SaturatedFat 10.5, Cholesterol 117.3, Sodium 535.6, Carbohydrate 4.5, Fiber 1, Sugar 1.6, Protein 39.4
FLO'S SMOTHERED CHICKEN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the chicken into serving pieces: the breast into halves, the legs and thighs separated, plus the wings, for a total of 8 pieces. Trim away any visible fat and discard. Rinse the chicken well under cold running water. Pat dry with paper towels. Sprinkle the chicken with the salt and black pepper. Place the chicken into a plastic or brown bag. Pour the flour into the bag and shake well to cover the chicken all over. Remove the chicken from the bag and dust off excess flour. Save 1 tablespoon of the flour to use to thicken the gravy. Dice the celery; slice the onions; and mince the garlic. Crush the thyme. Set aside. Heat the oil in a large skillet that has a cover. Add the chicken and saute over mediumlow heat for about 20 minutes, turning occasionally to brown evenly. When golden brown, push the chicken to the side of the pan. Add the reserved tablespoon of flour and saute, stirring until browned. Add the celery, onion, and garlic to the skillet and saute for 5 minutes, stirring occasionally, or until the vegetables are tender. Stir together the chicken and vegetables. Add the chicken broth. Bring to a gentle boil. Reduce the heat to very low, cover, and simmer the chicken for 20 to 25 minutes, or until the chicken is fork-tender and the juices run clear when pierced.
SMOTHERED CHICKEN
You can microwave everything in the same dish, including the whole head of garlic; once cooked, the cloves are soft enough to mash and the taste is mild and sweet. Recipe from Martha Stewart's Everyday Food.
Provided by Ingy1171
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 2-quart microwave-safe dish, toss onion with oil.
- Place garlic in the center, cover and microwave on high 5 minutes.
- Stir bell pepper and tomato paste into onion.
- Rub chicken with paprika and 1/2 teaspoon each salt and pepper; place on vegetables, with the thickest part of breast facing edge of dish. Microwave on high 10 minutes or until chicken is cooked-throughout.
- Remove chicken.
- Remove garlic, slice off top, and squeeze cloves into small bowl.
- Add mayonnaise and lemon juice; mash with a spoon.
- Stir garlic into vegetables; spoon onto plates and serve chicken on top.
Nutrition Facts : Calories 240, Fat 7.8, SaturatedFat 1.3, Cholesterol 72.4, Sodium 202.8, Carbohydrate 13.1, Fiber 2, Sugar 4.1, Protein 29.2
SMOTHERED CHICKEN
Boneless skinless chicken breast smothered in red, yellow & green sweet peppers, onions and mushrooms.
Provided by Chef Craig in Flint
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour olive oil in a large skillet, then add minced garlic and chicken breasts, cook over medium heat until chicken is almost cooked throughly.
- Now you will add all your peppers and onions; cook until chicken is done.
- Add mushrooms, cover with lid turn down heat and let simmer for about 10 minutes.
- Serve over a bed of rice (optional).
Nutrition Facts : Calories 376.4, Fat 20.3, SaturatedFat 3, Cholesterol 68.4, Sodium 90.2, Carbohydrate 17.2, Fiber 3.8, Sugar 6, Protein 34.3
BAKED SMOTHERED CHICKEN
A recipe I have made over 10 years from the Little Rock UMC cookbook. So EASY! A great Sunday family dish. Note that when made with breasts or thighs, you may need to add more of the water/flour mix for the gravy.
Provided by SmHerndon
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
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.
SYLVIA'S SMOTHERED CHICKEN
Make and share this Sylvia's Smothered Chicken recipe from Food.com.
Provided by Tonkcats
Categories Chicken
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Trim the excess fat from the chicken pieces and sprinkle them with 1 teaspoon each of the salt and pepper.
- Season 2 cups of the flour with the remaining 1 tablespoon each of salt and pepper.
- Dredge the chicken pieces in the flour until coated on all sides.
- Shake off any excess flour.
- Heat the vegetable oil in a heavy deep skillet (cast-iron is perfect) over medium heat until the edge of a chicken piece dipped into the oil gives off a lively sizzle. Add as many chicken pieces to the skillet 4 as will fit without touching.
- Fry until the pieces are browned on all sides, about 6 min utes.
- Adjust the heat as necessary during frying to keep a lively sizzle without over-browning.
- Remove the fried chicken to drain and repeat with the remaining pieces.
- Pour off all but 4 tablespoons of drippings from the skillet. Reduce the heat to medium and add the onions, peppers, and celery to the skillet. Cook, stirring occasionally, until brown and tender, about 10 minutes.
- Move the vegetables to one side of the skillet and sprinkle the 2 tablespoons of flour over the other side of the skillet. Cook the flour until golden brown, stirring constantly.
- Be careful not to let the flour burn.
- Slowly pour in the water and stir until the gravy is smooth.
- Divide the chicken between two heavy skillets with lids or place them all in a large heavy Dutch oven.
- Top with the gravy and vegetables and cover the skillets or Dutch oven tightly.
- Simmer over low heat until the vegetables are tender and the chicken is cooked through, about 15 minutes.
- Check the seasoning and add salt and pepper as necessary .
- Serve the chicken, spooning some of the gravy and vegetables over each piece. Pass extra gravy.
More about "lissas smothered chicken recipes"
LOUISIANA SMOTHERED CHICKEN (LOSINGJESS) - SPARKRECIPES
From recipes.sparkpeople.com
SMOTHERED HAMBURGER STEAK RECIPE | ALLRECIPES
From avize.aussievitamin.com
PATTI LABELLE SMOTHERED CHICKEN: 10 AMAZING SERVING IDEAS
From yamichicken.com
#ENCHILADAS - TWITTER SEARCH / TWITTER
From twitter.com
BEST SMOTHERED CHICKEN - RECIPE | COOKS.COM
From cooks.com
CRISPY CHEDDAR CHICKEN - LISSAS LOVES | RECIPE - PINTEREST
From pinterest.com
LISA'S CHICKEN & SEAFOOD
From lisaschicken.com
SMOTHERED CHICKEN BREASTS RECIPE | ALLRECIPES
From avize.aussievitamin.com
LAST MEAL - WIKIPEDIA
From en.wikipedia.org
SMOTHERED CHICKEN AND GRAVY {COMFORT FOOD - VIDEO} - KEY TO …
From keytomylime.com
LISSA'S SMOTHERED CHICKEN RECIPE - FOOD.COM
From pinterest.com
BEEF TIPS AND RICE BBQ RIBS FRIED FISH... - SOUTH DALLAS CAFE | FACEBOOK
From facebook.com
SOUTHERN SMOTHERED CHICKEN - LISSAS LOVES | RECIPE | BAKED DISHES ...
From pinterest.co.uk
BLACK FOLKS SOUL FOOD SOUTHERN SMOTHERED CHICKEN
From thesoulfoodpot.com
LISSA'S SMOTHERED CHICKEN RECIPE - FOOD.COM | RECIPE
From pinterest.co.uk
SMOTHERED CHICKEN - GYPSYPLATE
From gypsyplate.com
SMOTHERED CHICKEN - JO COOKS
From jocooks.com
KARDEA BROWN'S CREAMY CAROLINA SMOTHERED CHICKEN RECIPE IS A …
From foodnetwork.ca
LISA WAS A STAR! - REVIEWS, PHOTOS - BREWERS FAYRE WINDMILL
From tripadvisor.in
ONE POT BLACK PEPPER CHICKEN - LISSAS LOVES - PINTEREST
From pinterest.com
LISSA'S SMOTHERED CHICKEN RECIPE - FOOD.COM
From pinterest.co.uk
SOUTHERN SMOTHERED CHICKEN | FOOD NETWORK RECIPES, RECIPES, …
From pinterest.co.uk
You'll also love
Related Search