Smothered Chicken And Gravy Recipes

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.

Steps:

• Cook rice in 2 2/3 cups water as directed on package, omitting butter and salt; keep warm.
• In 1-gallon resealable food-storage plastic bag, mix flour, seasoned salt, thyme, paprika and pepper. Fill medium bowl with water. Dip chicken pieces in water; shake to remove excess water. Place half of chicken pieces at a time in bag with flour mixture; shake to coat all sides. Remove chicken; reserve remaining flour mixture in bag.
• In deep 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning occasionally, until browned on all sides. Remove chicken from skillet; set aside.
• In same skillet, stir reserved flour mixture into drippings; cook about 2 minutes, stirring constantly, until mixture is light brown. Stir in celery, bell pepper and onion. Cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in 2 cups hot water until well blended. Return chicken to skillet. Heat to boiling. Reduce heat to low; cover and simmer 40 to 50 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve over rice; sprinkle with parsley.

Steps:

• Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
• Set aside 1 tablespoon of flour mixture.
• Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
• Melt butter in heavy large skillet over medium-high heat.
• Add chicken to skillet.
• Saute until brown, about 4 minutes per side.
• Transfer chicken to plate.
• Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
• Saute until mushrooms are brown, about 5 minutes.
• Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
• Add cream and broth and bring to boil, stirring occasionally.
• Return chicken and any collected juices to skillet.
• Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
• Season with salt and pepper.

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.
• Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 5 minutes. Sprinkle with the reserved flour and stir well. Gradually stir in the broth and bring to a simmer.
• Return the chicken to the skillet. Reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35 minutes. Transfer the chicken to a deep platter and cover with foil to keep warm. Bring the sauce to a boil over high heat and cook, stirring often, until thickened, about 5 minutes. Season the gravy with salt and pepper and pour over the chicken. Serve hot.

Steps:

• Pound chicken breasts slightly to uniform thickness. Preheat non-stick skillet over medium heat for 3 minutes, then melt 4 tablespoons butter. Sauté the chicken breasts, 2 at a time in the melted butter until browned on both sides. Place browned chicken in a medium-sized sauce pan.
• Add remaining two tablespoons of butter to skillet, and then sauté the onion until soft and brown, about 4 minutes Add onions to chicken in sauce pan.
• Add 5 tablespoons flour to skillet, and sauté about 2 minutes, until slightly browned. Add stock and whisk until smooth. Add salt, pepper and garlic powder, and then pour over chicken in sauce pan. Add ranch dressing and stir.
• Bring mixture to boil in sauce pan, then cover and simmer over medium low for 30 minutes.
• I serve with homemade biscuits to mop the gravy, along with mashed potatoes, or wild rice.