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Italian Recipe Eggplant Lasagna (Melanzane)

Join us at Vito's Italian Cucina when this week we dish up another one of my Mothers Favorite's " Eggplant Lasanga" and this episode we will also be entertained by the musical artistry of Reno Di Bono. Don't miss it folks ....... Ciao 4 Now !

 

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blog changeCreate Your Own Blog
We thought it would be fun  to  open up a free blog here at TopChef.com. Are you blogging about Top Chef and other reality cooking shows like The next Iron Chef, TopChef Masters and  Hell’s Kitchen?  TopChef.com has opened the blog section and welcomes you to participate.

Registration is free and  also gives you access to our social network of top chefs and food enthusiasts around the world. In our new blog you will have access to many features, place your own adds on our site, market your blog on  Facebook, Twitter Linkedin  and several other Social Community  sites.

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Smothered Chicken Recipe

Smothered chicken is so popular in the south because of the rich, creamy gravy that covers it. It's also great for big gatherings, which the south is famous for. In the land of barbecues, ranches, and tight knit families; a hearty crowd pleasing recipe is a must to have on hand. Serve with buttermilk biscuits, mashed potatoes and corn on the cob for a family feast that will please everyone.
Difficulty Cost
Category: Chicken recipes  -  Author: Rose Maringal
Ready in: 20 min  -  Cooking time: 30 min  -  Waiting time: 0 min
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Smothered Chicken Recipe

Ingredients

For 4 people ()

  • 1 one 2-3 pound broiler-fryer, cut up
  • 0.5 cups plus 2 Tablespoons self-rising flour
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 cups vegetable oil
  • 1 cups half and half
  • 1 cups whole milk

Directions

  1.  
  2. 1. Rinse the chicken pieces and pat dry with paper towels. Combine 1/2 cup flour, 1/2 teaspoon salt, and 1/2 tespoon pepper in a shallow dish.
  3. 2. Dredge the chicken well in the flour to coat, gently shaking off the excess.
  4. 3. Heat the oil in a large heavy skillet over medium-high heat.
  5. 4. Add the chicken to the oil, and brown well on both sides.
  6. 5. Turn the chicken skin side up, cover, reduce heat, and simmer 15 minutes.
  7. 6. Remove chicken and pour off all but 1/4 cup of the drippings in the skillet.
  8. 7. In a bowl, combine remaining 2 tablespoons flour, half and half, milk, remaining 1/2 teaspoon salt, and pepper to taste. Stir until smooth.
  9. 8. Stir into the skillet and cook over medium heat until thickened; stirring constantly .
  10. 9. Add chicken, turning often to coat with the gravy. Cover and simmer 15 minutes.

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