Food Network
Home> Recipes>
Smothered Chicken with Alden's Grandmother's Cornbread Kicked Up Recipe

Smothered Chicken with Alden's Grandmother's Cornbread Kicked Up

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 10

Showing 1-10 of 10

Sort by:

Newest

  • on June 14, 2011

    Flag

    This recipe was a success in my home. I'm newly married and I wanted to cook something different for my picky eater husband. After cooking I wasn't sure the reaction I would get, I was a bit nervous, but once the husband tried it he said "this is actually pretty good". I was pleased & happy that he was satisfied! Thanks emeril for the smothered Chicken recipe!
    Side note: I put 2 cups of onions instead of 3 and replaced the other cup with carrots. I also cut up 5 tiny potatoes to make the meal more filling!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 29, 2011

    Flag

    1 of my go to BEST

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 20, 2010

    Flag

    Made this yesterday for my husband who thinks chicken only comes deep-fried. I used whole chicken cut-up since neither of us like thighs. This dish is so good...reminds me of old-fashioned Creole dish. Leftovers are good the next day. Good with cornbread dressing or butermilk mashed potatoes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 21, 2009

    Flag

    YIPPEE!!!!!!!!!!!!!

    I've been searching for a cornbread recipe that isn't sugary or has flour in it. This is it! My mother used to make one like this sans the spices & jalapenos, & her cooking roots came from East Texas. All the southern recipes have sugar and/or flour in them & just aren't cornbread to me. Simple cornbread....it doesn't get much better! I didn't try the chicken.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 15, 2009

    Flag

    If you like spice, this is a great recipe. This is an easy and very tasty recipe. Thanks Emeril!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 10, 2009

    Flag

    I thought this was a Awsome dish especially the cornbread, I made this last night for dinner and my husband went back for seconds. I made this dish with some steam rice and poured the chicken and gravy over it ...AWSOME...this is one of my Favorite dishes now. Thanks E!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 08, 2009

    Flag

    I don't know why this recipe is rated "intermediate", it is super easy and both my husband and I loved it over rice. Since I didn't have Emerils seasoning and didnt feel like making it, I substituted Paula Deans house seasoning and it came out deliciously. I will defenitely use the Emerils seasoning though when I'm ready to "kick it up a notch"! Great recipe even for the novice cook.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 23, 2008

    Flag

    This recipe was so easy and the taste was awesome. I served it over rice and served with corn bread. Delicious! I love you Emeril

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 18, 2008

    Flag

    Try adding 1/8 cup sugar (2 level Tablespoons to the cornbread and omitting the ground black pepper. When the pan goes back into the oven turn the heat down to 400 and bake until the top begins to brown. OR - leave out the Jalepenos and pepper and use 1/4 cup sugar for a more traditional rustic cornbread. The cast iron pan with bacon grease as described works great - this is how my parents made cornbread back in the day. Use enough bacon grease to swirl in the bottom of the pan - it should be smoking hot when the batter goes in. That's it - great recipe overall!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 02, 2007

    Flag

    I didn't make the cornbread, just the chicken. I love Emeril's recipes and use them a lot but sorry to say this Smothered Chicken was nothing special. There are more satisfying chicken dishes out there...I prefer Chicken Tagine by Bobby Flay which also uses chicken thighs. The taste is much more interesting.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.