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 WITH MUSHROOMS
A play on the chain restaurant specialty of the same name - a bit healthier and just as satisfying!
Provided by M. Kertello
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 53m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
- Bake in the preheated oven for 15 minutes.
- Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
- Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 8.8 g, Cholesterol 100.5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 519.4 mg, Sugar 4 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.
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
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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