SMOTHERED CHICKEN
Smothered chicken punches up the intensity by slow-simmering chicken in a flavorful gravy. This will bring the family to the dinner table in a flash!
Provided by Kathleen
Categories Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Pat chicken pieces dry with paper towels. Sprinkle chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, spread 3/4 cup all-purpose flour. Dredge chicken pieces, one at a time, in flour mixture, shaking off any excess.
- Heat vegetable oil in a Dutch oven over medium-high heat. Add half the chicken pieces, skin side down, cooking 4-6 minutes until nicely browned. Remove browned chicken to a plate. Repeat with remaining chicken pieces, adjusting heat as need, so not to burn the flour.
- Pour off all but 3 tablespoons of the oil. Reduce the heat to medium-low and add the onions, celery, garlic, and carrots and cook until veggies are soft, 7-8 minutes. Sprinkle remaining 3 tablespoons of all-purpose flour over veggies and stir to combine. Continue to cook for 1 minute. Mix in broth, poultry seasoning, cayenne pepper, 2 teaspoon salt, 1/4 teaspoon black pepper. Bring to a boil and reduce heat to low. Nestle chicken pieces into sauce along with any accumulated juices. Partially cover and simmer chicken 30-40 minutes, or until cooked through and tender.
- Transfer chicken to a deep platter. Adjust gravy seasoning if needed, then pour over chicken. Sprinkle with parsley and serve.
Nutrition Facts : Calories 280 kcal, Carbohydrate 34 g, Protein 5 g, Fat 15 g, SaturatedFat 11 g, Cholesterol 1 mg, Sodium 715 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 /4 of the recipe
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
SMOTHERED CHICKEN
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.
SOUTHERN SMOTHERED CHICKEN RECIPE
This Southern Smothered Chicken is made with perfectly browned chicken with an onion and garlic gravy that's perfect over your starch of choice. This is true southern comfort.
Provided by I Heart Recipes
Categories Dinner
Time 1h
Number Of Ingredients 14
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-COOKER SMOTHERED CHICKEN
Creamy, bacon-flecked and savory, this slow cooker version of a Southern classic chicken dish may be the definition of comfort food.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h40m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray.
- Heat 12-inch skillet over medium heat. Add bacon; cook and stir until browned. Using slotted spoon, transfer bacon to slow cooker. Drain all but 2 tablespoons drippings from skillet.
- Season chicken thighs with salt and pepper. Increase heat to medium-high; add chicken thighs to skillet. Cook about 3 minutes on each side or until browned. Transfer to slow cooker. Add mushrooms to skillet; cook about 4 minutes, stirring occasionally, until browned. Transfer to slow cooker.
- Reduce heat of skillet to medium; add oil and onion. Cook and stir about 4 minutes or until softened. Add garlic; cook and stir 1 minute. Transfer to slow cooker. Add condensed soup to slow cooker; stir to combine. Cover; cook on High heat setting 3 hours or until chicken is tender. Add whipping cream; stir to combine. Cover; cook about 10 minutes or until hot. Serve with angel hair pasta, if desired.
Nutrition Facts : Calories 460, Carbohydrate 12 g, Cholesterol 220 mg, Fat 1 1/2, Fiber 1 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 3 g, TransFat 1/2 g
SMOTHERED CHICKEN
This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon. It's truly a restaurant worthy meal right at home!
Provided by Stephanie
Categories Main Course
Time 1h5m
Number Of Ingredients 19
Steps:
- Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.
- Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.
- Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They'll plump up more when cooked.
- Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.
- Cook the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as needed.
- Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called 'fond' and will give the gravy a nice flavor.
- Make the Roux: Melt the butter over medium heat and use a silicone spatula to "clean" the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
- Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you'll "break" the roux and it won't be thick.
- Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
- Bring to a gentle boil, then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.
- Add the chicken back to the pan along with any juice from the plate.
- Chop up the bacon and add it to the top of the chicken.
- Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
- Garnish with parsley and serve with mashed potatoes.
Nutrition Facts : Calories 666 kcal, Carbohydrate 26 g, Protein 20 g, Fat 54 g, SaturatedFat 35 g, TransFat 1 g, Cholesterol 92 mg, Sodium 1687 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
SMOTHERED CHICKEN AND RICE
Enjoy Smothered Chicken and Rice that you can make part of a healthy eating plan. Featuring bacon, carrots and Neufchatel cheese-based sauce, you will love Smothered Chicken and Rice.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large nonstick skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
- Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
- Stir in remaining broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
- Spoon rice onto serving plate; top with chicken, sauce and bacon.
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
SMOTHERED CHICKEN
You can microwave everything in the same dish, including a whole head of garlic; once cooked, the cloves are soft enough to mash, and the taste is mild and sweet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a 2-quart microwave-safe dish, toss onion with oil. Place garlic in the center. Cover; microwave on high 5 minutes. Stir bell pepper and tomato paste into onion.
- Rub chicken with paprika and 1/2 teaspoon each salt and pepper; place on vegetables, with thickest part of breast facing edge of dish. Cover; cook on high until chicken is opaque throughout, about 10 minutes. Remove chicken.
- Remove garlic; slice off top, and squeeze cloves into a small bowl. Add mayonnaise and lemon juice; mash with a spoon. Stir into vegetables; spoon onto plates, and serve chicken on top.
Nutrition Facts : Calories 326 g, Fat 13 g, Fiber 1 g, Protein 41 g
SMOTHERED CHICKEN RECIPE
Serve up a succulent dish with our Smothered Chicken Recipe. This Smothered Chicken Recipe uses creamy soup to ensure the meat is moist and flavorful.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare stuffing as directed on package. Cook chicken in skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
- Add soup to skillet; stir. Cook, uncovered, 2 min. or until heated through, stirring occasionally. Stir in sour cream; cook on low heat 1 min. or until heated through, stirring frequently.
- Spoon sauce over chicken. Serve with the stuffing.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 95 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
SMOTHERED CHICKEN
Make and share this Smothered Chicken recipe from Food.com.
Provided by loof751
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380, Fat 20.6, SaturatedFat 8.9, Cholesterol 144.4, Sodium 751.2, Carbohydrate 7, Fiber 0.1, Sugar 3.1, Protein 40.1
CREAMY SMOTHERED CHICKEN THIGHS
Creamy smothered chicken thighs seasoned to perfection and cooked long and slow. Serve over fluffy rice or mashed potatoes for the ultimate comfort meal!
Provided by Julie Maestre
Categories Entree
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F.
- In a small bowl, combine the paprika, oregano, chili powder, and granulated garlic.
- Season the chicken with the spice mixture, salt, and pepper.
- Add the remaining spice mixture to the all-purpose flour.
- Coat the chicken with the seasoned flour, shake off any excess.
- Cook the chicken in a large skillet over medium-high heat for 4-5 minutes on each side.
- Remove the chicken from the skillet and set aside.
- Add the onions to the skillet and cook for 2-3 minutes.
- Stir in the garlic and red crushed pepper.
- Season with salt and pepper.
- Add the butter and 1 tbsp of the seasoned flour.
- Cook for 1 minute.
- Add the chicken broth and cook for 2-3 minutes.
- Stir in the heavy cream.
- Place the chicken back in the skillet.
- Place the skillet in the oven and cook for one hour.
- Garnish with parsley and enjoy!
Nutrition Facts : Calories 513 kcal, Carbohydrate 31 g, Protein 21 g, Fat 33 g, SaturatedFat 14 g, Cholesterol 150 mg, Sodium 575 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SMOTHERED CHICKEN
Make and share this Smothered Chicken recipe from Food.com.
Provided by MsKittyKat
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
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.
- 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.
- Serve.
Nutrition Facts : Calories 1047.8, Fat 70.4, SaturatedFat 23.5, Cholesterol 329.5, Sodium 665.6, Carbohydrate 13.4, Fiber 1.5, Sugar 4, Protein 77.8
SMOTHERED CHICKEN
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.;
BLACK FOLKS SOUL FOOD SOUTHERN SMOTHERED CHICKEN
What makes a delicious soul food smothered chicken recipe? Tender, juicy chicken seasoned with soul food spices and smothered in a flavorful, creamy gravy medley. That's Southern comfort food at its finest!
Provided by Shaunda Necole
Categories Main Course
Time 40m
Number Of Ingredients 19
Steps:
- Combine the chicken seasoning and the garlic & herb seasoning in a small bowl.
- Then rub the seasoning mixture onto the chicken pieces, and set the chicken aside.
- Place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl or 1-gallon resealable food storage bag.
- Shake (or mix) the sealed bag to combine the ingredients for a homemade floured poultry seasoning, and set the flour mixture aside.
- Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.
- In another medium-sized bowl, whisk together the buttermilk and egg, and set that mixture aside too.
- The chicken will go through a 3-step process from here.
- First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.
- Second, shake off the excess flour and dip the chicken into the buttermilk mixture.
- Third, transfer the chicken to the last bag (or bowl) of flour and shake or toss until it's very well coated.
- Remove the chicken pieces from the bag (or bowl) and lightly brush or spray the chicken with peanut oil or vegetable oil.
- If using an air fryer with a basket, spray the basket with peanut oil or vegetable oil.
- Place the chicken into the air fryer, making sure it's skin-side up. It's okay if the chicken pieces touch; don't overcrowd them.
- Air fry at 360 degrees for a total of 20 minutes.
- Halfway through, after about 10 minutes have passed, flip the chicken over in the air fryer and return to cooking.
- Air fry at 360 degrees for the remaining 10 minutes or until the chicken is golden-brown and crisp all over.
- Keep the chicken in the air fryer on the 'warm' setting until the smothered chicken gravy is ready.
- Add all the ingredients: chicken broth, chicken gravy, whipping cream, flour, chicken bouillon, salt, and pepper in a large pot on low (I used my Instant Pot, with the lid off on the 'slow cook' setting).
- Whisk the ingredients to combine until the gravy mixture is lump-free and the bouillon dissolves.
- Allow the mixture to heat for 3-5 minutes before it's ready to serve with the chicken.
- Serve this Black folks' soul food smothered chicken recipe with the chicken and gravy in separate serving bowls for each dinner guest to combine on their plate. Or combine the chicken and gravy in one serving bowl.
- Optionally, garnish with fresh parsley or green onion and enjoy!
Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Protein 8 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 49 mg, Sodium 645 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
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Cuisine AmericanCategory EntreeServings 8Total Time 1 hr 15 mins
- In a large deep skillet heat vegetable oil over low heat until hot, about 4 to 5 minutes. Place chicken in hot vegetable oil and over medium-low heat, fry chicken until golden brown turning frequently. Remove chicken from skillet.
- Next add vegetables consisting of garlic, yellow and green onions to skillet, cook and stir until thoroughly browned. Remove skillet from heat.
- In a medium bowl, combine flour, soy sauce, and chicken broth. Using a wire whisk stir until flour mixture is smooth.
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3.8/5 (93)
- In a pan, heat the oil and add the chicken. When the bottom of the chicken turns golden flip to the other side and cook until golden.
- Remove the chicken from the oil when both sides are golden. At this point, the chicken is not completely cooked.
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From foodandwine.com
Servings 6
- Put some flour in a paper bag, add the chicken pieces and shake well to coat them; shake off the excess flour. In a large cast-iron skillet, melt the butter in the oil. Add half the chicken at a time and season with salt and pepper. Brown over moderate heat for 4 to 5 minutes per side; transfer to a large plate.
- Add the onions and mushrooms to the skillet and cook over moderately low heat for 10 minutes. Add the garlic and cook for 3 to 4 minutes. Add the chicken and cover with the onions. Add the stock and bay leaf, season with salt and pepper and bring to a boil. Cover and simmer over low heat until the chicken is cooked, about 35 minutes; discard the bay leaf. Transfer to a large platter. Sprinkle with parsley and serve.
SMOTHERED CHICKEN - IMMACULATE BITES
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5/5 (11)Calories 514 per servingCategory Main
- Pat dry chicken thighs with a paper towel, then season with salt and cajun seasoning. Mix together flour, paprika, cayenne, white pepper, granulated onion and garlic powder.
- Dredge the seasoned chicken in flour mixture on each side until coated. Shake off excess flour. Heat oil in a cast iron or skillet over medium-high heat; then fry chicken on both sides until golden brown — about 4 to 5 minutes per side or until browned.
- Remove chicken from skillet and place on a plate. Add onions to the skillet, then saute for about 2-3 minutes . Then add garlic, thyme and continue cooking for 3-5 more minutes , stirring occasionally to prevent any burns or until onions is wilted. Remove onions and set aside.
- Add butter to the pan , let it melt . Then throw in the seasoned flour left over from dredging the chicken to the skillet and stir with a wooden spoon until it comes together and forms a paste.
SMOTHERED CHICKEN BREASTS - SPICY SOUTHERN KITCHEN
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5/5 (1)Total Time 1 hr 5 minsCategory Dinner, Main DishCalories 453 per serving
- In a large pan, heat bacon grease and vegetable oil over medium-high heat. Add chicken and brown on both sides.
ONE PAN SMOTHERED CHICKEN - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
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- Cook the diced bacon in a large skillet over medium-high heat until cooked through. Remove bacon to a paper towel lined plate and set aside.
- While the bacon is cooking, mix together the flour, garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning in a shallow bowl or dish.
- Pat the chicken thighs dry with paper towels and dredge the chicken on each side into the seasoned flour until coated. Shake off any excess flour and set the flour mixture aside for later.
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- In a large skillet over medium heat, heat oil; saute chicken 10 to 15 minutes, or until no pink remains, turning occasionally. Evenly top each breast with spinach dip, place slice of cheese over top, and sprinkle with paprika.
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- Rinse the chicken pieces in cold water, then pat dry with paper towels. Set aside on two large plates.
- Mix together the flour and seasonings in an 8x8-inch pan. Coat each chicken piece in the flour mixture. Reserve 1/2 cup (60g) of the leftover flour for making the roux.
- Melt the butter in two large skillets over medium high heat. Place 6 or 7 pieces of coated chicken in each skillet, making sure they aren't touching.
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- Melt the butter in a large, deep skillet. Season the chicken with salt and pepper. Add half of the chicken to the skillet and cook over moderate heat until golden brown, about 4 minutes per side; transfer to a large plate. Repeat with the remaining chicken. Add the onions to the skillet and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes.
- Spoon off all but 1 tablespoon of the butter from the skillet. Return the chicken to the skillet, add the thyme and bay leaves, cover tightly and simmer over very low heat until the chicken breast pieces are just white throughout, about 40 minutes. Transfer the breast pieces to a large plate and cover to keep warm. Continue simmering the chicken in the skillet until cooked through, about 15 minutes longer.
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- Preheat oven to 400 degrees.Line a baking sheet with foil or parchment paper to cut down on the mess.
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- Place chicken pieces into a large mixing bowl with one cup of buttermilk. Toss to coat all of the chicken with the buttermilk. Place into the refrigerator for one hour.
- Prepare the dredge mixture to a large mixing bowl by combining the flour and seasoning together. For this particular dish, I do not do the standard - dry, wet, dry - dredge. You don't need an extra crispy fried chicken for smothered chicken. You just want it to have a coating to hold onto the gravy. The brown bits left in the skillet also add lots of flavor to the gravy preparations.
- Take each piece of buttermilk coated chicken and add it to the bowl with the dredge mixture. Toss to coat. Shake off any excess flour and set aside for frying. Be sure to reserve the leftover dredge mixture. We are going to use that in the gravy and it's already seasoned beautifully.
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