SMOTHERED CHICKEN
This delicious Southern-style Smothered Chicken is comfort food at its finest. Pan seared chicken thighs smothered in a gravy made from scratch. The ideal dinner, best served over a bed of mashed potatoes or cooked rice!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h35m
Number Of Ingredients 16
Steps:
- Prep the oven and baking sheet. Preheat the oven to 350°F degrees. Place a rack over a baking sheet.
- Make the spice rub. In a small bowl, whisk together the paprika, garlic powder, onion powder, Italian seasoning and chili powder.
- Prep the chicken. Pat the chicken thighs dry with paper towels. Generously season the chicken thighs with about ¾ of the seasoning rub. Place the seasoned chicken on the prepared baking sheet.
- Prep the dredge. Season the flour with remaining seasoning rub, salt and pepper. Transfer 2 tablespoons of the seasoned flour to a smaller bowl.
- Dredge the chicken thighs. Dredge the chicken thighs through the flour mixture making sure they are fully coated. Shake off any excess flour. Place the thighs back on the rack and repeat with remaining chicken thighs.
- Pan sear the chicken. Heat the olive oil in a large oven safe skillet over medium-high heat. Add the chicken thighs to the skillet and cook for about 5 minutes per side until browned. The chicken won't be fully cooked at this point. Transfer the chicken back to the rack.
- Cook the onion and garlic. In the same skillet add the butter, onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the red pepper flakes.
- Sprinkle flour. Sprinkle the reserved seasoned flour over the onions and continue cooking while stirring for another 2 minutes to remove the raw flour taste.
- Make the gravy. Start pouring chicken broth while continuously whisking and cook for a couple more minutes until the gravy comes to a simmer. Whisk in the heavy cream and bring to a simmer. Taste for seasoning and adjust with salt and pepper as needed.
- Add chicken and braise in the oven. Add the chicken back to the skillet and spoon some of the gravy over the chicken. Cover the skillet and transfer it to the oven. Cook in the oven for one hour.
- Garnish and serve. Garnish with fresh parsley and serve over mashed potatoes or rice.
Nutrition Facts : ServingSize 1 serving, Calories 414 kcal, Carbohydrate 22 g, Protein 28 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 162 mg, Sodium 350 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 9 g
FREEZER TO OVEN SMOTHERED CHICKEN
Make and share this Freezer to Oven Smothered Chicken recipe from Food.com.
Provided by Hippie2MARS
Categories Baking
Time 2h5m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Please frozen chicken pieces in a covered baking dish.
- In a bowl whisk together one can of Campbell's Cream of Chicken & Mushroom soup with an 8 oz container of sour cream, 1 tbsp minced onion, 1/2 Mrs. Dash, and 2 T of sherry.
- Mix well, and pour over chicken.
- Cover and bake at 350 degrees for 1 hour.
- Remove from oven and add either fresh or canned mushrooms, and the fresh or frozen green beans.
- Mix into the sauce with the chicken, replace cover and return to oven to bake 45 minutes to an hour.
- Let rest 10 minutes during which you can finish preparing the rest of the dinner.
- Serve with creamed potatoes or rice.
Nutrition Facts : Calories 227.6, Fat 16.1, SaturatedFat 9.2, Cholesterol 41.5, Sodium 72.4, Carbohydrate 9.8, Fiber 1.8, Sugar 6.4, Protein 4.8
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.
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.
MAKE-AHEAD FREEZER-TO-OVEN CHICKEN PACKETS
Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.
Provided by Bruce Weinstein
Categories Small Plates Freezer Food Freeze/Chill Chicken Dinner Kid-Friendly Steam Quick & Easy Quick and Healthy Wheat/Gluten-Free Dairy Free
Yield Makes 4 packets per batch
Number Of Ingredients 45
Steps:
- Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce.
- Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper.
- Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. continue to make 3 more packets.
- Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer.
- To bake, position the rack in the center of the oven and heat the oven to 425°F.
- Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving.
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