Best 2 Smothered Buttermilk Chicken With Peas Recipes

Indulge in the Southern comfort food classic - Smothered Buttermilk Chicken with Peas, a delectable dish that combines tender, juicy chicken, smothered in a rich, flavorful gravy, and complemented by succulent peas. This recipe takes you on a culinary journey, offering variations to suit your taste preferences. Choose between the traditional Southern-style smothered chicken or explore the tantalizing lemon-herb version. Buttermilk plays a crucial role in both recipes, tenderizing the chicken and creating a crispy, golden-brown crust. Whether you prefer chicken breasts or thighs, this recipe caters to your choice. Alongside the main dish, discover a delightful side dish recipe for fluffy mashed potatoes, the perfect accompaniment to soak up the delectable gravy. Get ready to savor this classic dish, perfect for a comforting family meal or a special occasion dinner.

Here are our top 2 tried and tested recipes!

SLOW-COOKED SMOTHERED BUTTERMILK CHICKEN WITH PEAS OVER BISCUITS

Slow-Cooked Smothered Buttermilk Chicken with Peas over Biscuits image

A tasty biscuit-topper slowly cooks while you're away. Once home, just pop the refrigerated biscuits in the oven, and you've got dinner!

Provided by Pillsbury Kitchens

Categories Entree

Time 8h30m

Yield 5

Number Of Ingredients 13

Ingredients

1 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
3 medium carrots, sliced
1/3 cup chopped onion
1/2 cup water
2 tablespoons margarine or butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 (1.2-oz.) pkg. roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons all-purpose flour
1 cup frozen sweet peas, thawed, drained
1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)

Steps:

In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.
Cover; cook on low setting for 6 to 8 hours.
About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked.
Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.

Nutrition Facts : Calories 440, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1/5 of Recipe, Sodium 1170 mg, Sugar 10 g

BUTTER CHICKEN WITH PEAS

Butter Chicken with Peas image

Indian food is inviting, comforting and complex. Growing up in the Midwest, we didn't often eat foods with this much flavor. We will always remember our first bite of Indian takeout because we had never tasted anything like it before. Today, we're making our version of a dish we've enjoyed at our favorite restaurants: butter chicken. We start with tender whole chicken thighs and a buttery spiced tomato sauce, then add peas and yogurt to make it our own.

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 cup basmati rice
Kosher salt
1 pound bone-in, skin-on chicken thighs (about 4)
Freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 onion, chopped
1 jalapeno pepper, minced
1 clove garlic, minced
1 tablespoon grated ginger
2 teaspoons garam masala
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons curry powder
2 teaspoons turmeric
2 tablespoons sugar
3 cups tomato puree
1 cup heavy cream
1 cup frozen peas, thawed
1/4 cup plain Greek yogurt, for serving
1/4 cup cilantro leaves, chopped, for serving

Steps:

Put the rice in a saucepan with 2 cups of water. Season with salt. Bring to a boil, then cover and reduce heat to maintain a bare simmer. Cook for 20 minutes, then allow to rest (or follow the package instructions). Alternatively, use a rice cooker.
Meanwhile, season the chicken thighs with salt and pepper. Place a large skillet with high sides over medium-high heat. Add the vegetable oil, then place the chicken in the skillet skin-side down and cook until the skin is nice and brown, 6 to 8 minutes. Flip and cook on the other side for another 5 minutes. Reserve to a plate.
Melt the butter in the same skillet over medium heat. Add the onion, jalapeno, garlic and ginger and saute for 3 minutes, scraping to incorporate the fond from the chicken. Stir in the garam masala, paprika, cumin, curry powder, turmeric, sugar and 2 teaspoons black pepper and toast with the onions for a minute. Pour in the tomato puree and heavy cream.
Bring to a simmer, then blend until smooth with an immersion blender. Taste the sauce and season with salt as necessary. Add the browned chicken thighs back to the sauce and simmer until tender and cooked through, 20 to 30 minutes depending on the size of the chicken thighs.
When the chicken is fully cooked through and the sauce has thickened, add the peas. Taste and adjust seasoning as needed. Serve over basmati rice and garnish with yogurt and cilantro.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the overall flavor of your dish.
Don't overcrowd the pan when searing the chicken: This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
Sear the chicken over medium-high heat: This will help to create a nice golden-brown crust on the outside of the chicken.
Reduce the heat to low when simmering the sauce: This will help to prevent the sauce from burning.
Add the peas during the last few minutes of cooking: This will help to preserve their color and nutrients.
Serve the chicken and peas over mashed potatoes, rice, or noodles: This will help to soak up the delicious sauce.

Conclusion:

This smothered buttermilk chicken with peas recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the sauce is creamy and flavorful, and the peas add a pop of color and sweetness. This dish is sure to be a hit with your family and friends.