SMOTHERED CHICKEN AND GRAVY (MAKEOVER)
From Betty's Soul Food Collection... Ding, ding, ding-the health-o-meter declares our improved and lighter Smothered Chicken and Gravy recipe a winner, with its flavor boost coming from spices instead of fat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 5
Number Of Ingredients 14
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.
Nutrition Facts : Calories 440, Carbohydrate 41 g, Cholesterol 95 mg, Fat 1/2, Fiber 5 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
SOUL SMOTHERED CHICKEN
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
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
SAY-MY-NAME SMOTHERED CHICKEN AND GRAVY
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.
SMOTHERED FRIED CHICKEN
This is soooooooo good! It is fork tender and great served with buttered rice or mashed potatoes. Add green beans or collard greens with some cornbread or rolls, and you have a real southern meal.
Provided by southern chef in lo
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For Chicken: Wash the chicken and pat it dry.
- Heat the shorting or oil to 365°F for frying chicken.
- Salt and pepper the chicken.
- Mix the flour, salt, pepper, and garlic powder together.
- After the oil is at the right tempura, roll the chicken in the flour and place in the skillet.
- Cook 3 to 4 pieces at a time until golden brown and almost done.
- Drain the chicken and place in a baking dish; set aside.
- Preheat the oven to 350°F.
- Prepare gravy: On medium heat, heat the 4 tablespoons oil; stir in the flour and cook, stirring constantly, for 2 to 3 minutes.
- Add the water and stir until boiling. Salt and pepper to taste.
- Gravy will be kind of thin, but will thicken as it cooks in the oven.
- Pour gravy over the chicken; turn the chicken to coat completely.
- Cover and cook for 30 to 45 minutes until smothered and fork-tender.
SMOTHERED CHICKEN IN ONION GRAVY
A very simple, yet very tasty weeknight chicken dish. The onion, stock and flour reduces down to make a mild, savory gravy.
Provided by fraserwag
Categories Chicken
Time 48m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 547.3, Fat 27.3, SaturatedFat 12.9, Cholesterol 183.7, Sodium 674.9, Carbohydrate 15.6, Fiber 0.9, Sugar 3.8, Protein 56.8
SMOTHERED CHICKEN WITH GRAVY AND RICE
ABSOLUTELY DELICIOUS! Your family will kiss the cook for this dish! This dish makes very good gravy. Easy and Simple! Just add a vegetable and you have your entire meal.
Provided by Seasoned Cook
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken breasts in a baking dish. Sprinkle with Ms. Dash, salt and pepper.
- Mix cream of mushroom soup and sour cream. Pour over chicken breasts.
- Bake covered in a 350 degree oven for 45 minutes. Remove and place on onion rings. Bake uncovered for 15 minutes.
- Serve chicken breasts and gravy over cooked rice. Makes a pretty dish.
- ENJOY!
Nutrition Facts : Calories 516.3, Fat 23.5, SaturatedFat 8.2, Cholesterol 107.8, Sodium 611.9, Carbohydrate 38.8, Fiber 0.3, Sugar 2, Protein 34.7
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SMOTHERED CHICKEN AND GRAVY - FOX VALLEY FOODIE
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Reviews 5Category EntreeCuisine AmericanTotal Time 55 mins
- Cut up chicken into breasts, thighs, and leg pieces, leaving the skin on. Sprinkle lightly with salt and pepper.
- Add 1 tablespoon cooking oil to a wide-bottomed pot, such as a Dutch Oven, or 12" skillet set over medium heat. Brown the chicken pieces on each side, working in batches if needed. Once browned, remove and set aside (chicken will still be raw). Any leftover burnt flour in the pot can be poured out and removed, but be careful as the oil is hot.
- Add an additional tablespoon of cooking oil to the pot along with chopped carrots. Saute for 3 minutes, then add onion and celery and continue to saute for an additional 8 minutes, then add garlic and saute for 2 more minutes. Remove vegetables from pot and set aside.
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4.6/5 (10)Servings 8Cuisine American, SouthernCalories 440 per serving
- Combine the flour, onion powder, garlic powder, paprika, cayenne salt, and black pepper in a medium bowl. Take three tablespoons from the flour mixture and set aside.
- Wash the chicken and pat dry then dredge in the flour-spice mixture. Shake off excess flour and set aside.
- Heat the oil in a large pan over medium to high heat. Add the chicken and sear until brown. About 4 minutes on each side. Remove to a plate. Remove excess oil from the pan and leave about 3 tablespoons.
- Add the sliced onion and cook, stirring occasionally, until they are golden brown. About 5 minutes. Add the garlic, bay leaf, thyme, and butter. Cook until fragrant, about 30 seconds.
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