Smothered Chicken

When Edna Lewis's The Taste of Country Cooking came out in 1976, this southern chicken-and-onion saute became a staple in the Guarnaschelli household. In the 25 years she's been preparing it, Maria has changed the recipe to make it her own.

 

Slideshow: Amazing Chicken Recipes

 

  • Servings: 6
KEY: Fall, Winter, Mother's Day, American, Southern/Soul Food

Related Video

More Videos
Fried Chicken That's Impossible to F*** Up

Ingredients

  • 1 stick (4 ounces) unsalted butter
  • Two 3-pound chickens, each cut into 8 pieces
  • Salt and freshly ground pepper
  • 2 large Spanish onions, finely chopped
  • 4 thyme sprigs
  • 2 bay leaves
  • 1/4 cup chicken stock or canned low-sodium broth

How to make this recipe

  1. 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.
  2. 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.
  3. Stir in the stock and return the chicken breast pieces to the skillet. Season the chicken sauté generously with salt and pepper and serve.

Suggested Pairing

The caramelized sweet onions here will help underscore the full body and creamy texture of a Chardonnay with notes of toasty oak.

Contributed By Photo © William Meppem Published February 2002

Related Video

More Videos
Fried Chicken That's Impossible to F*** Up




465379 recipes/smothered-chicken-guarnaschelli 2013-12-06 Maria Guarnaschelli fall|winter|mothers-day|american|southern-soul-food|6 february-2002,maria guarnaschelli,smothered chicken,southern chicken,skillet cooked chicken,chicken and onions recipes,smothered-chicken-guarnaschelli 465379
Close