Stephs Smothered Chicken Food

SMOTHERED CHICKEN

Steps:

• Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.
• Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.
• Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They'll plump up more when cooked.
• Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.
• Cook the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as needed.
• Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called 'fond' and will give the gravy a nice flavor.
• Make the Roux: Melt the butter over medium heat and use a silicone spatula to "clean" the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
• Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you'll "break" the roux and it won't be thick.
• Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
• Bring to a gentle boil, then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.
• Add the chicken back to the pan along with any juice from the plate.
• Chop up the bacon and add it to the top of the chicken.
• Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
• Garnish with parsley and serve with mashed potatoes.

SMOTHERED CHICKEN

Steps:

• Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.
• In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.
• In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
• Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.
• In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
• Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
• Serve hot.

SALLY STRUTHERS' MOTHER'S SMOTHERED CHICKEN RECIPE - (4.6/5)

Steps:

• Place the chicken breasts in a casserole dish. Season with salt & pepper & garlic powder. Spoon the soup over the chicken breasts. Spoon the sour cream on top of the soup. Sprinkle the fried onions over the top of the casserole. Bake at 350 for 1 hour.

SOUL SMOTHERED CHICKEN

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.

STEPH'S SMOTHERED CHICKEN

Steps:

• Place thawed (a little frozen yet still works) chicken breasts in a single layer baking dish. Spread mushrooms over the chicken, trying to keep them on the chicken.
• Mix together sour cream, mayo, HV mix, and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms.
• Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes.
• Using a metal spatula, serve onto a plate, trying to keep the yummy stuff on top of each breast intact. The chicken will be very juicy and the stuff on top is very yummy, hence our name for it!
• Things not to do:.
• I once tried to make this into a casserole by dicing up the chicken first. I ended up with tough little pieces of chicken that were not very juicy. The shredded (fancy) parmesan cheese, instead of the grated, turns to little, hard shards when browned that stab you as you try to eat it, or if not as browned, are still too "crunchy".

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.

SMOTHERED CHICKEN

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

FLO'S SMOTHERED CHICKEN

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

Steps:

• Brown chicken: Dry chicken thighs thoroughly using paper towels. In a large, heavy-bottomed pot, heat the oil over high heat. When the oil is rippling, carefully lay the chicken, skin side down in an even layer, into the hot oil. (You may need to do this in batches to avoid crowding.) Allow the chicken to brown for 5 minutes on each side, adjusting the heat from high to medium-high as needed to prevent burning. When the chicken has been browned, return all of the pieces to the pot, lower heat to medium-low, and continue to cook the meat through, turning occasionally, 15 more minutes.
• Caramelize onions: Remove chicken from the pot and set aside. There should be caramelized bits of meat and skin, or "fond," stuck to the bottom of the pot. Turn the heat back to medium and add onions to the accumulated chicken fat. Sweat the onions until they start to caramelize and stick to the bottom, stirring often, 10 minutes. Deglaze the bottom of the pot by scraping with a wooden spoon to release the fond. Add celery, garlic, poblano and jalapeño peppers; stir to combine. Allow the onion mixture to sit undisturbed for long enough to create more fond, then stir to deglaze; repeat this process for about 45 minutes.As the water cooks out, the onions will begin to darken and caramelize, and as the caramelization progresses, it will take less time to stir and deglaze the pan. You will be done when most of the liquid is cooked out, and you see only clear fat at the edges of the pot. (It may be challenging to keep up with the speed of the fond sticking to the bottom-it's a labor of love, but worth it!)
• Sauce: When the onion mixture has reduced in volume by ⅔ to a paste-like consistency and no liquid is left in the pot, add the chicken back in. Begin building the sauce by adding water, a ½ cup at a time. Continue the same process of creating a fond on the bottom of the pot then deglazing, allowing the chicken and onion mixture to go through the caramelizing process again. Repeat this step until the onion mixture is a dark brown paste and the chicken is starting to fall apart, 10 minutes. Add remaining water to cover (adding more water if necessary), and salt to taste. Stir, cover, reduce heat to low, and simmer, 1 hour.
• When the dish is ready, chicken thighs will be very tender and falling off the bone in a rich brown gravy. Season with more salt to taste and about 16 cranks of black pepper. Fold in scallions. Serve over hot rice. It's a "rib-sticking, sloppy dish," and it's meant to be eaten that way.

STEPH'S SMOTHERED CHICKEN

Steps:

• Heat oil in large frying pan or dutch oven. Dust chicken in the flour and brown a few minutes on each side. Set aside.
• Saute onion slices in pan drippings for 5 minutes, then add mushrooms and saute until browned. Stir in beer and soy sauce. Add chicken back to the pan. Simmer covered for 30 minutes and then stir in the soup. Simmer for 15 minutes more covered. Stir in the half and half. cover and turn off the heat. Let stand for 10 minutes.
• Serve over hot rice.

SYLVIA'S SMOTHERED CHICKEN

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.

FREEZER TO OVEN SMOTHERED CHICKEN

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.

SMOTHERED CHICKEN

Steps:

• Place the vinegar in the bottom of a deep ovenproof casserole dish or Dutch oven with a cover. Add chicken and surround with vegetables. Add seasonings to taste. Cover tightly and roast at 350* for 1 hour.
• The meat will be moist and juicy without having a strong vinegar taste.
• I learned to not go by the cooking time of this recipe. It is best to go by the estimated time on the chicken wrapper for the weight of the chicken.
• I could never find a 3 1/2-pound chicken, only larger.