Soul Smothered Chicken Recipes

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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



Soul Smothered Chicken image

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

½ cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 tablespoons all-purpose flour
¼ teaspoon cayenne pepper
2 teaspoons salt
¼ teaspoon ground black pepper

SMOTHERED CHICKEN

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11



Smothered Chicken image

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.;

4 chicken breasts
1/2 cup all-purpose flour
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup vegetable oil
1 onion
2 small garlic cloves
1 cup sour cream
1/2 cup chicken stock
1/4 chopped green onions, including green part

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