- Smothered Chicken: Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/4 cup heavy cream
- Chopped fresh parsley for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with salt, black pepper, paprika, garlic powder, and onion powder.
- Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the chicken thighs on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the sliced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Sprinkle the flour over the onion and garlic, stirring well to combine. Cook for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
- Return the chicken thighs to the skillet, nestling them into the gravy. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
- Bake for 35-40 minutes, or until the chicken is cooked through and tender.
- Remove from the oven and stir in the heavy cream to make the gravy creamy. Garnish with chopped fresh parsley, if desired. Serve the smothered chicken with jasmine rice, candied yams, mac and cheese, string beans, and honey butter cornbread.
- Jasmine Rice: Ingredients:
- 1 cup jasmine rice
- 2 cups water
- 1/2 teaspoon salt
Instructions:
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, water, and salt.
- Bring the mixture to a boil over high heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
- Cook for 15-20 minutes, or until the rice is tender and the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
- Candied Yams: Ingredients:
- 4 medium-sized yams or sweet potatoes, peeled and sliced into 1/2-inch thick rounds
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup water
- Mini marshmallows for topping (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the brown sugar, cinnamon, nutmeg, and salt. Stir well to combine.
- Add the yams or sweet potatoes to the skillet and toss them in the butter mixture to coat evenly.
- Pour the water into the skillet and bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally.
- Transfer the yams and the syrupy mixture to a baking dish. Cover the dish with aluminum foil and bake for 35-40 minutes, or until the yams are tender.
- Remove the foil and if desired, sprinkle mini marshmallows over the top. Return the dish to the oven and broil for 2-3 minutes until the marshmallows are golden brown and toasted.
- Mac and Cheese: Ingredients:
- 8 oz elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth and bubbly.
- Gradually pour in the milk while whisking constantly. Continue whisking until the mixture thickens and comes to a simmer.
- Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and smooth.
- Add the cooked macaroni, salt, black pepper, and paprika to the cheese sauce. Stir until the macaroni is evenly coated.
- Transfer the mac and cheese mixture to the prepared baking dish. Smooth the top with a spatula.
- Bake for 25-30 minutes, or until the top is golden brown and bubbling. Allow it to cool slightly before serving.
- String Beans: Ingredients:
- 1 pound fresh string beans, ends trimmed
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Bring a large pot of salted water to a boil. Add the string beans and cook until crisp-tender, about 5 minutes.
- Drain the string beans and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the string beans to the skillet, tossing to coat them in the garlic butter.
- Season with salt and black pepper. Cook for an additional 2-3 minutes, stirring occasionally, until the string beans are heated through.
- Honey Butter Cornbread: Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 2 large eggs
Instructions:
- Preheat the oven to 375°F (190°C). Grease a square baking dish or a cast-iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine the buttermilk, melted butter, honey, and eggs. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the batter to the prepared baking dish or skillet, spreading it evenly.
- Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before serving.
Serve all the components of the meal together for a delicious soul food feast. Enjoy the smothered chicken, jasmine rice, candied yams, mac and cheese, string beans, and honey butter cornbread!
