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Good Evening every body, at this time you get present recipe Smothered Chicken With Baby Bok Choy with 21 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 7 stages of easy cooking Smothered Chicken With Baby Bok Choy.

Ingredients for Smothered Chicken With Baby Bok Choy

1. Prepare : Chicken.

2. Needed 6 : Chicken thighs with skin on and bone.

3. Prepare : salt for taste.

4. Needed : pepper for taste.

5. Needed 3 tbs : unsalted butter.

6. Needed : Gravy.

7. Needed 3 cups : water or chicken broth.

8. Needed 4 tsp : Better Than Bouillon chicken base (this step is only to be used if you aren't using chicken broth).

9. Needed 2/4 tsp : white wine (optional).

10. Prepare 3-4 tbs : flour.

11. Needed 2-3 tbs : heavy whipping cream.

12. Prepare : salt for taste if needed.

13. Needed : pepper for taste.

14. Prepare : small pinch of garlic.

15. Prepare : small pinch of onion powder.

16. Needed : Baby Bok Choy.

17. Needed 4 : baby baby bok choy cut lengthwise then quartered.

18. Prepare 2 tbs : oil.

19. Needed 2 tbs : water.

20. Needed : reserved chicken juices.

21. Prepare : salt for taste.

If all ingredients Smothered Chicken With Baby Bok Choy it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Smothered Chicken With Baby Bok Choy

1. 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..

2. 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..

3. 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..

4. 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..

5. 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..

6. 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..

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