Smothered chicken is another way of saying you're serving comforting, creamy chicken and gravy. Bacon adds a nice smoky, rounded note to the gravy that you expect from a traditional Southern-style ...

Add the wine slowly, letting the mixture loosen up. Add the broth slowly, stirring constantly. Add the cream and the salt, pepper and fresh thyme. Simmer over very low heat for 15 minutes.

chicken, half drained, leave behind some broth, green pepper diced, medium onion diced, shredded Cheddar Cheese, Campbell's Cream of Chicken, Campbell's Cream of Mushroom, heaping tablespoon Hellman's ...

This is not to say that smothered chicken has no history. In fact, this recipe somewhat resembles one described under the heading “To Smother Young Chickens” in Lettice Bryan’s “The ...

In a saucepan, melt butter in olive oil, whisk in flour, then gradually add chicken broth and spices, simmer until thickened. Stir in green chilies, cheese, and sour cream, serve burritos topped with ...

A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in the New York Times in 1983. The basic idea is to split a chicken down the back and cook it whole in a ...

Thicken the soup: if you want the soup to be thicker, mix a tablespoon of flour in a small amount of cold broth and add to ...