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.
SMOTHERED CHICKEN
You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. -Penny Walton, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.
Nutrition Facts : Calories 363 calories, Fat 21g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 555mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
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
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.
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 BREASTS
Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
Provided by Brent BeSaw
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and lemon-pepper.
- Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
- Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
- Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 16.9 g, Cholesterol 124.5 mg, Fat 20.1 g, Fiber 0.5 g, Protein 44 g, SaturatedFat 7.9 g, Sodium 809 mg, Sugar 14.5 g
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
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