Flos Smothered Chicken Recipes

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.

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.

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.

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.

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.;

Steps:

• For the Fried Chickens: Season the both chickens with salt and pepper. Place each chicken in a large resealable bag. Add 1 cup of the hot sauce and buttermilk to each bag. Seal each bag and shake several times to incorporate all of the ingredients. Place in the refrigerator and marinate overnight.
• Remove the chicken from each bag and pour the marinade in a large mixing bowl. In another large mixing bowl, add the flour and season with Creole seasoning. Mix well. Dredge each chicken in the seasoned flour, coating completely. Dip each chicken in the reserved marinade, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely. Shake off any excess.
• Assemble the frying rig according to manufacture?s directions. To fry each chicken, fill the pot three quarters of the way full with the peanut oil and heat the oil to between 350 degrees and 360 degrees F. Place one chicken in the basket insert and carefully and slowly lower it into the hot oil. Turn the chicken every 5 minutes, using long-handled forks. A whole chicken will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 degrees to 180 degrees F on an instant read meat thermometer.Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having 2 strong people lift the basket out of the pot. Using the long-handled forks, transfer the chicken to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second chicken. Carve the chickens into individual pieces.
• For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well.
• To serve, mound the potato salad in the center of each plate. Lay a couple pieces of chicken next to the salad. Garnish with parsley.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.
• Yield: 8 servings

Steps:

• In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.

Steps:

• Dredge chicken in flour and salt and pepper if desired. Save two or 3 tablespoons of flour.
• Heat oil in a large skillet. Add chicken and brown over medium heat for about 20 minutes. Stir in seasoned flour and cook until flour is lightly browned.
• Add celery, onions, and garlic and saute for 5 minutes. Add chicken broth. Stir, bring to a boil. Then reduce to low heat, cover and simmer for 25 minutes or until chicken is fork tender.