Smothered Chicken And Biscuits Recipes

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.

SOUTHERN SMOTHERED CHICKEN RECIPE

Steps:

• Start off by making sure that all of the chicken is nice and clean.
• Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
• Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
• Reserve the seasoned flour
• Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
• Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
• Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
• Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
• Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
• Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
• Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
• Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
• Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
• Make sure all of the chicken is coated with the creamy gravy.
• Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
• Once done serve the chicken with rice or mashed potatoes.
• Enjoy!

SLOW-COOKED SMOTHERED BUTTERMILK CHICKEN WITH PEAS OVER BISCUITS

Steps:

• In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.
• Cover; cook on low setting for 6 to 8 hours.
• About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked.
• Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.

SMOTHERED AND COVERED CHICKEN AND GRAVY

Steps:

• Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
• Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

SMOTHERED CHICKEN

Steps:

• Place chicken breasts in a baking dish.
• Sprinkle with garlic powder, salt, and pepper.
• Mix soup and sour cream well and pour over chicken.
• Top with onion rings.
• Bake at 350 degrees Fahrenheit for 1 hour.

EASY SMOTHERED CHICKEN BREASTS

Steps:

• Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
• Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm.
• Cook and stir onion, lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
• Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.

SMOTHERED CHICKEN

Steps:

• 1. WASH CUT UP CHICKEN. IN A PLASTIC BAG (WITH ZIP LOCK) COMBINE 1 1/2 CUPS FLOUR; SEASON FLOUR WITH SALT AND PEPPER. PLACE CHICKEN IN THE PLASTIC BAG WITH THE FLOUR, SALT, AND PEPPER ONE PIECE AT A TIME. SHAKE CHICKEN IN SEALED PLASTIC BAG. REPEAT UNTIL ALL PIECES ARE COATED.
• 2. IN A LARGE DEEP FRY PAN, MELT BUTTER AND OIL ON MEDIUM HEAT; ADD CHICKEN, COOK UNTIL GOLDEN BROWN. PLACE PIECES OF BROWNED CHICKEN IN A 13" X 9" BAKING PAN. WHEN ALL THE PIECES OF CHICKEN ARE IN THE BAKING PAN, PUT THE SLICED ONIONS IN THE FRY PAN AND COOK UNTIL TRANSLUCENT; ADD THE SLICE GARLIC AND COOK UNTIL TENDER AND FRAGRANT. YOU MAY NEED TO ADD MORE BUTTER AND OIL IN THE PAN-IF NEEDED. ADD 2 CUPS OF WATER TO THE ONION AND GARLIC MIXTURE. LET THAT COOK FOR A FEW MINUTES THEN POUR OVER THE CHICKEN IN THE BAKING PAN. COVER WITH FOIL AND BAKE AT 375 DEGREES UNTIL CHICKEN IS FALLING OFF THE BONE. COOKING TIME IS ABOUT 1 HOUR. YOU CAN MAKE A GRAVY WITH THE DRIPPINGS. MIX FLOUR AND WATER TOGETHER TO MAKE A PASTE AND ADD IT TO THE DRIPPINGS. IF IT'S TOO THICK ADD MORE WATER. KEEP WHISKING UNTIL HEATED AND SMOOTH. TASTE THE GRAVY TO SEE IF YOU NEED TO SEASON WITH SALT & PEPPER.
• 3. MASHED POTATOES AND PUT ROASTED GARLIC IN WITH MILK AND BUTTER. CONTINUE MASHING THE POTATOES.
• 4. TO ROAST GARLIC, PUT A HEAD OF GARLIC IN A PIECE OF FOIL. TOP THE GARLIC WITH ITALIAN SEASONING, SALT, BLACK PEPPER AND OLIVE OIL. CLOSE THE FOIL TIGHTLY. BAKE IN A 350 DEGREE OVEN FOR ABOUT 45 MINUTES. REMOVE FROM FOIL WHEN COOLED. SQUEEZE THE GARLIC OUT OF EACH CASING TO PUT IN THE MASHED POTATOES. YOU WILL NEED ABOUT 4 CLOVES OF GARLIC. OMIT THE GARLIC IF YOU JUST WANT TO SERVE REGULAR MASHED POTATOES. REFRIGERATE ANY LEFTOVER GARLIC. NOODLES WOULD ALSO BE GOOD SERVED WITH THIS CHICKEN.

SMOTHERED CHICKEN AND BISCUITS

Steps:

• For the chicken: Heat the oil in skillet over medium heat.
• Season the chicken with salt and pepper, to taste. Combine the flour and House Seasoning in a shallow dish. Dredge the chicken in the flour mixture and add to the hot oil. Brown the chicken on each side and remove from skillet. Add the vegetables to the skillet and saute until tender. Return the chicken to the pan and add a 1/2 cup of water. Cover and cook until tender, approximately 25 minutes.
• For the biscuits: Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine the flour, salt, sugar and shortening. Stir in the milk and mix together until the mixture resembles coarse crumbs.
• The dough will be sticky. Dust your work surface with additional flour. Turn the dough out onto the floured surface. Gently fold each side toward the center. Picking up the dough and dusting the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to a 1-inch thickness. Cut out biscuits, using a 2-inch round cookie cutter.
• Melt 2 tablespoons of butter over low heat in a small saucepan. Spread 1 tablespoon on a 10-inch round cake pan and arrange the biscuits in the pan. Brush the tops of the biscuits with the remaining butter and set the pan aside to rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. Serve with the chicken.
• Mix all the ingredients together and store in an airtight container for up to 6 months.

CHICKEN AND MUSHROOM SMOTHERED BISCUITS

Steps:

• Bring broth to a boil.
• Add chicken, mushrooms and Worcestershire.
• Return to boil.
• Simmer until chicken is done.
• While chicken is cooking bake biscuits according to directions.
• Carefully measure flour and mix with milk;blend well.
• Stir into chicken mixture.
• Simmer 5-8 minutes.
• Serve over cut biscuits.