SMOTHERED CHICKEN WITH ONION GRAVY
Keep these ingredients on hand and know that the taste of comfort is only minutes away. Photo credit: Georgia Johnson from Comfort of Cooking.
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 7
Steps:
- Sprinkle both sides of chicken with thyme and seasoned salt. Spray large nonstick skillet with no stick cooking spray. Heat over medium heat until hot. Add chicken; cook 5 to 6 minutes per side or until cooked through. Remove on serving platter; keep warm.
- Spray skillet with cooking spray. Add onions; spray with cooking spray. Cook and stir 6 minutes or until browned.
- Mix remaining ingredients in small bowl with wire whisk until blended. Add to onions. Bring to boil on medium heat; cook 2 minutes, stirring frequently. Spoon gravy over chicken.
Nutrition Facts : Calories 159 Calories
SMOTHERED CHICKEN THIGHS IN ONION GRAVY
Steps:
- Preheat the oven: Preheat the oven to 350°F.
- Heat the oil and prep and season chicken: In a large ovenproof skillet over medium-high heat, heat the oil until shimmering.
Nutrition Facts : Calories 423 kcal, Carbohydrate 9 g, Cholesterol 218 mg, Fiber 1 g, Protein 42 g, SaturatedFat 7 g, Sodium 412 mg, Sugar 4 g, Fat 26 g, UnsaturatedFat 0 g
SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
- For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
- Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
- Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
- Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.
CHICKEN SMOTHERED WITH APPLES & ONIONS
This is a delicious and moist chicken that has a sweet apple and onion chunky sauce covering it. Makes your mouth smile from the inside out!
Provided by cfletcher
Categories Chicken Breast
Time 35m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat a sauce pan to medium.
- Peel and slice the apples into small chunks.
- Slice the onion.
- Add the margarine to sauce pan.
- Add the onions when margarine has melted.
- Cook until softened - about 5 minutes on medium heat.
- Add the water, apples and cinnamon and cook until soft - about 10 minutes.
- If the apples are tart, add 1 tbsp brown sugar.
- While the apple mixture is cooking, heat a frying pan to medium.
- Add the margarine.
- Season chicken breasts with salt, pepper and garlic powder to taste.
- Add the chicken to the frying pan and brown on both sides - about 10 minutes.
- Mix cornstarch and wine together in a bowl.
- When the chicken has browned on both sides but is not fully cooked, add the cornstarch and wine mixture to the frying pan.
- Stir to loosen any bits from the pan.
- Add the apple mixture to the frying pan and stir until wine and apple mixtures are combined.
- Cover the chicken with some of the apple mixture and lower the heat a bit until chicken is fully cooked - about 10 more minutes.
- Serve with apple mixture spooned over chicken.
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.
CHICKEN SMOTHERED IN ONIONS
This recipe comes from a book called "Louisiana Real and Rustic by Emeril Lagasse and Marcelle Bienvenu. You can serve it over rice or noodles.
Provided by Luby Luby Luby
Categories Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In mixing bowl, toss the chicken with 1 1/2 teaspoons salt, 1/4 teaspoon cayenne and flour.
- In large heavy pot heat oil over medium high heat.
- When hot, but not smoking, add the chicken and brown, cooking for about 6 to 8 minutes on each side.
- Remove and set aside.
- Add the onions and the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon cayenne.
- Stirring constantly, wilt and brown the onions, scraping the bottom of the pan to loosen any browned particles, about 10 minutes.
- Add the bell pepper and bay leaf.
- Continue stirring, again scraping the bottom of the pot to loosen any browned particles for about 15 minutes.
- Add the water and the chicken, cover and reduce heat to medium.
- Stir occasionally and cook for about 30 minutes or until the chicken is tender.
- Add the corn, peas and mushrooms, cover and cook for 15 minutes more, stirring occasionally.
- Add the parsley.
- Remove the bay leaf and serve immediately.
Nutrition Facts : Calories 1195.5, Fat 74.5, SaturatedFat 19.1, Cholesterol 297.9, Sodium 1589.8, Carbohydrate 49.9, Fiber 8.3, Sugar 18.3, Protein 81.6
CHICKEN SMOTHERED IN ONIONS
Make and share this Chicken Smothered in Onions recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a shallow dish mix together the flour with seasoning salt, cayenne and garlic powder.
- Toss/coat the chicken pieces well on all sides with flour mixture.
- Heat vegetable oil in a large Dutch oven (I use my large electric frypan for this).
- Add in the coated chicken pieces and brown on both sides (about 6-8 minutes per side).
- Add in sliced onions (leave the chicken pieces in the Dutch oven do not remove to a plate) stirring constantly until wilted and browned.
- Scrape the bottom of the pan to loosen any browned bits; saute the onions for about 10 minutes, adding in the minced garlic the last 3 minutes of sauteeing.
- Season with salt and more cayenne pepper or black pepper.
- Add in bell pepper and bay leaf; continue stirring for another 10 minutes.
- Add in chicken broth; cover and reduce heat to medium.
- Cook for about 30 minutes more or until the chicken pieces are cooked and tender.
- Add in corn, peas and mushrooms; cover and cook for another 10-15 minutes, or until the veggies are heated through completely.
Nutrition Facts : Calories 1090.6, Fat 68.3, SaturatedFat 17.2, Cholesterol 243.8, Sodium 561.9, Carbohydrate 52, Fiber 6.6, Sugar 10.1, Protein 67.8
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
SMOTHERED CHICKEN WITH MUSHROOMS AND ONIONS
This hearty and delicious dish is actually diet-friendly! The recipe was printed in a local newspaper about 10 years ago; however, the recipe is identical to one found in the "Williams-Sonoma Kitchen Library: Healthy Cooking" by John Phillip Carroll. I recommend serving this over rice.
Provided by D. Todd Miller
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the carrot, quarter it lengthwise and then cut crosswise into pieces 1/2 inch thick. Set aside with the onion and the mushrooms.
- Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot but not smoking, add the chicken breast halves and sprinkle with salt and pepper. Cook, turning once, until browned (about 2 minutes per side). Transfer chicken to a plate and set aside.
- Return the pan to medium-high heat and add oil. When hot but not smoking, add the carrot, onion, and mushrooms and cook briskly, stirring frequently, until the vegetables have softened and are lightly browned (about 7 minutes).
- Sprinkle with the flour and cook, stirring constantly, until fully blended (about 2 minutes longer).
- Add the broth and the tarragon (if desired) and bring to a boil, stirring frequently until slightly thickened.
- Return the chicken breasts to the pan, pushing them down into the liquid. Reduce the heat to low, cover and simmer until the chicken breasts are opaque throughout (when cut open with a knife) and the vegetables are tender (about 10 minutes).
- Season with salt and pepper to taste, and serve immediately.
Nutrition Facts : Calories 274.7, Fat 9.3, SaturatedFat 1.5, Cholesterol 65.8, Sodium 764, Carbohydrate 14.8, Fiber 2.1, Sugar 4.2, Protein 32.6
CHICKEN SMOTHERED WITH ONIONS
Steps:
- Melt butter in heavy large skillet over medium-high heat. Sprinkle both sides of chicken with salt, pepper and generous amount of paprika. Add to skillet and cook until beginning to color, turning occasionally, about 10 minutes. Transfer chicken to plate. Add onions to skillet, stir to coat with butter and scrape up any browned bits. Reduce heat, cover and cook until tender, stirring occasionally, about 15 minutes.
- Set chicken atop onions. Add wine and bay leaves to skillet. Increase heat and boil until most of wine evaporates and mixture is syrupy, about 8 minutes. Add broth; bring to boil. Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Using tongs, transfer chicken to platter. Tent with foil.
- Mix flour and 3 tablespoons water in small bowl until smooth. Add to broth in skillet and mix until smooth. Add cream and mace. Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes. Return chicken and simmer until heated through. Taste sauce and adjust seasonings.
- Spoon potatoes onto plates. Place chicken on plates. Spoon sauce over; sprinkle with parsley and serve.
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