CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

COUNTRY SMOTHERED CHICKEN

Shelly's
recipe box

Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Casseroles - Chicken and Turkey
    Prep Time:       Cook Time:       Total Time:  

2 spring chickens, skinned and cut into pieces
2 tbsp poultry seasoning
4 tsp grilling seasoning
3/4 stick butter
1 lb fresh smoked country sausage
3 large onions, sliced in chunks
2/3 cup celery, coarsely cut
1/2 green bell pepper, chopped
1/2 lb Portabellini mushrooms, chunked
1 cup fresh carrots, large dice
1/2 cup chicken stock + 1/2 cup white wine
3 bay leaves
2 tsp sweet basil
1/2 tsp white pepper
1/4 cup flour
2 tbsp parsley, minced
2 tbsp green onions, chopped
3 tbsp cornstarch mixed with 1/3 cup water
6 cups broad egg noodles, cooked al dente

Season the both seasonings. Add the butter and get it to the point of just starting to brown. Add the sausage and the vegetables and saute fry the mixture until it caramelizes (turns a dark brown). Then when the seasoning vegetables are cooked, remove with a slotted spoon and set them aside in a strainer placed over a bowl.

Using the same butters used to caramelize the veggies, drop in and quickly fry the chicken pieces until they brown slightly. When fully seared, remove the chicken from the pot and set it aside too.

At this point, bring the pot back to high heat, stir in the chicken stock and white wine, and bring it to a boil to deglaze the pot. Take a spoon and scrape off the bottom all the debris. Then, in alternating layers, add the chicken and the sauteed vegetables back to the Dutch oven, along with the seasonings and the flour. When all the ingredients are in, reduce the heat and smother everything down until the chicken is tender, about an hour.

About 10 minutes before the chicken is ready to serve, drop in the broccoli florets and the green peas and allow them to soften at a simmer. Remove the chicken from the pot and place it on a warming platter.

Bring the drippings in the pan to a boil, toss in a sprinkling of parsley and green onions; stir 3 tbsp of cornstarch mixed with 1/3 cup cold water. Ladle the sauce over the platter of chicken and serve over noodles



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Country Smothered Chicken
   by sgre52160



2 chickens, skinned and cut into pieces 2 Tbsp Poultry Seasoning 4 tsp poultry grilling seasoning 3/4 stick margarine 1 lb fresh smoked country sausage 3 large onions, sliced in chunks 2/3 cup c




* Country Style Smothered Chicken*
   by sgre52160



2 slices bacon, cooked until crisp 1 (3 lb) broiler-fryer chicken, cut up 1 can cream of roasted garlic mushroom soup 1 tsp crushed basil leaves 1 medium onion, sliced 1/2 cup chopped mushroom




Smothered Chicken
   by sgre52160



5 tbsp vegetable oil 1 (4 lb) chicken, cut into 8 pieces, skin removed Salt and freshly ground black pepper 1/3 cup flour 3 fresh turkey sausages, casing removed (8 oz) 1 medium onion, finel




Smothered Chicken Breasts
   by sgre52160



4 boneless skinless chicken breast halves (6 ounces each) 1/4 teaspoon salt 1/4 teaspoon lemon-pepper seasoning 1 tablespoon canola oil 8 bacon strips 1 medium onion, sliced 1/4 cup packed brown




Easy Smothered Chicken
   by myHSplace









view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.