Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, smothered chicken with baby bok choy. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Smothered Chicken With Baby Bok Choy is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Smothered Chicken With Baby Bok Choy is something that I have loved my whole life. They’re nice and they look wonderful.
I've made smothered chicken with Shanghai bok choy also. One is bigger than the other. Some say that baby bok choy has a sweet and mild flavor, whereas, Shangai bok choy has a mineral flavor.
To get started with this recipe, we must first prepare a few ingredients. You can have smothered chicken with baby bok choy using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Smothered Chicken With Baby Bok Choy:
- Take Chicken
- Prepare 6 Chicken thighs with skin on and bone
- Make ready salt for taste
- Make ready pepper for taste
- Take 3 tbs unsalted butter
- Take Gravy
- Get 3 cups water or chicken broth
- Prepare 4 tsp Better Than Bouillon chicken base (this step is only to be used if you aren't using chicken broth)
- Get 2/4 tsp white wine (optional)
- Prepare 3-4 tbs flour
- Make ready 2-3 tbs heavy whipping cream
- Prepare salt for taste if needed
- Make ready pepper for taste
- Make ready small pinch of garlic
- Prepare small pinch of onion powder
- Prepare Baby Bok Choy
- Make ready 4 baby baby bok choy cut lengthwise then quartered
- Make ready 2 tbs oil
- Take 2 tbs water
- Prepare reserved chicken juices
- Make ready salt for taste
Cooks all in one pan, so minimal clean up. Looking for a quick and easy midweek dinner? Here's one of my favorites—chicken cutlets with baby bok choy. Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned.
Instructions to make Smothered Chicken With Baby Bok Choy:
- Season chicken with salt and pepper. Add butter to a cast iron pan over medium high heat. Add chicken and sear both sides for about 3-4 minutes until golden brown. Remove all but 1/4 cup of chicken juices and reserve for the gravy. Bake chicken for 25-30 or until done.
- Add water and Better Than Bouillon chicken base to a bowl and whisk well. If you are only using chicken broth then only add chicken broth.
- In another pan or cast iron skillet add the reserved chicken juices, water and better than bouillon with water over medium high heat and boil. Once boiling, add the wine and flour slowly, whisking until the clumps disappear then add heavy whipping cream and stir. Simmer until gravy thickens.
- Once chicken is done remove it from oven and discard all but 3 tbs of the chicken juices. Reserve the chicken juices for later. Add 2 tbs of the reserved chicken juices to the gravy. Reserve the rest. Mix well then pour the gravy all over the chicken.
- Clean and dry the gravy pan. Over high heat, add 2 tbs of oil to the gravy pan. Once the pan is very hot, add the baby bok choy and the reserved 1 tbs of chicken juice and cook fast for about 2 minutes then add the water. Cook for another minute or until the stems are translucent. If you notice the bok choy burning turn the heat down a bit. Once baby bok choy is done season with salt then add it to the pan with chicken and gravy. Serve with rice.
- Note: If you usually buy chicken broth, I suggest you try Better Than Bouillon chicken base. It's tastes very close to homemade chicken broth. So much flavor. You'll never go back to boxed or canned chicken broth.
Strips of chicken and crunchy bok choy cook up in a savory-sweet mixture of soy sauce, honey and garlic. Asian Salt & Spice Blend - red pepper, ginger and sesame - brings a tasty umami to the Add chicken to skillet. Add bok choy, green onions and mushrooms. This means that baby bok choy is much sweeter than and is often served directly in soup or in salads. We want to keep our baby bok choy somewhat intact, so the first thing we want to do is either halve or quarter each stalk (depending on the size of the bok choy) and wash under cold.
So that is going to wrap this up for this exceptional food smothered chicken with baby bok choy recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
