Smuddered Chicken

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by Frank Davis / WWL-TV Cooking Expert

wwltv.com

Posted on October 17, 2009 at 2:47 PM

Updated Friday, Nov 6 at 1:58 PM

Ingredients:

1/3 cup vegetable oil

1/2 cup all-purpose flour

10-12 boneless, skinless chicken thighs

4 Tbsp. Frank Davis Bronzing Mix

1 Tbsp. Frank Davis Poultry Seasoning

4-6 Tbsp. butter or margarine

2 cups very small button mushrooms

1-1/2 cups chopped onions

1/2 cup chopped celery

3/4 cup chopped bell pepper

1 can Rotel Tomatoes with chilies, drained

2 chicken gravy mix packets, as needed

1 Tbsp. chicken bouillon granules + 2 cups water as needed

1 Tbsp. Worcestershire Sauce

1 tsp. sweet basil leaves

1/4 cup fresh parsley, minced

1 bunch green onion tops

6 cups cooked white steamed rice

First of all you gotta make a roux and you do this by combining the oil and the flour in a heavy skillet over low heat and whisking it a lot.

Then, once a smooth paste forms, you simmer the mixture slowly, whisking constantly, until the flour and oil concoction becomes dark brown. Of course, you should be careful not to over brown the mixture though or the resultant roux will turn bitter (which means you will have to throw it out, clean the skillet, and start all over again).

In the meantime, liberally sprinkle the chicken pieces with both the bronzing mix and the poultry seasoning. Then, in another heavy high-sided skillet, melt down the butter over a medium-high heat and saut? the chicken thighs until the pieces become fully seared.

When that happens, remove the chicken and drop in the mushroom buttons (once again over medium high heat toss them over and over until they turn a golden brown color).

At this stage of the recipe, add to the pot with the roux the onions, the celery, the bell pepper, and the Rotels and thoroughly work them into the roux, cooking everything until the vegetables turn limp.

Complete this procedure and there's nothing left to do but to stir in the gravy mix, the chicken bouillon, the Worcestershire sauce, the basil, and the fresh parsley and onion tops. Remember that the water is to be added to the pot a little at a time as it is needed to form the gravy (keep in mind that a lot of drippings will render out of the chicken as it cooks).

Finally, with all of the ingredients now in the pot, the last step is to set the fire to medium-low, cover the pot, and smother the dish "gently" for about 40 minutes or until the chicken thighs are succulently tender. Then when you're ready to eat all you have to do is spoon the chicken and gravy over a generous helping of hot, steamed, white rice. A couple of servings of buttered corn and spiced lima beans will complete the presentation.

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