{"id":2044053,"date":"2024-09-12T14:43:22","date_gmt":"2024-09-12T23:43:22","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2044053"},"modified":"2024-09-17T14:01:18","modified_gmt":"2024-09-17T19:01:18","slug":"smothered-chicken-2","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/smothered-chicken-2\/","title":{"rendered":"Smothered Chicken"},"content":{"rendered":"<p class=\"p1\">For many people, home tastes like a plate of smothered chicken with all the sides. A smothered chicken recipe, besides being wonderfully decadent and delicious, is an essential part of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/soul-food-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/soul-food-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">soul food recipes<\/a> canon.<\/p>\n<p class=\"p1\">We have generations of <a href=\"https:\/\/www.tasteofhome.com\/collection\/black-chefs-who-have-changed-the-way-we-eat\/\" data-name=\"www.tasteofhome.com\/collection\/black-chefs-who-have-changed-the-way-we-eat\/\" data-module=\"content engagement\" data-position=\"embedded links\">talented Black chefs<\/a> and cooks to thank for this cuisine. <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-soul-food\/\" data-name=\"www.tasteofhome.com\/article\/what-is-soul-food\/\" data-module=\"content engagement\" data-position=\"embedded links\">Soul food<\/a> was borne of the ingenuity and skill of enslaved peoples brought to the United States from across Africa. Despite finding themselves in unforgiving surroundings with unfamiliar ingredients, these folks took inspiration from their own heirloom recipes, blending them with what foods were available.<\/p>\n<h2>Ingredients for Smothered Chicken<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1915359 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/How-to-Make-Smothered-Chicken_TOHcom23_274075_P2_MD_08_16_1b.jpg?fit=700%2C467\" alt=\"Ingredients for Smothered Chicken\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li class=\"p1\"><strong>Chicken thighs:<\/strong> The first step in learning how to make smothered chicken is getting the right cut of chicken. Buy bone-in, skin-on chicken thighs for this smothered chicken recipe. Chicken cooked with its bones has a deeper, full-bodied flavor that you really can\u2019t re-create in boneless chicken.<\/li>\n<li class=\"p1\"><strong>Flour:<\/strong> A thin layer of flour, mixed with seasoned salt and pepper, dries out the skin so it gets nice and crispy in the oil.<\/li>\n<li class=\"p1\"><strong>Oil:<\/strong> For smothered chicken thighs, our Test Kitchen recommends canola oil, but you can also use other <a href=\"https:\/\/www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-name=\"www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\">oils with a high smoke point<\/a>.<\/li>\n<li class=\"p1\"><strong>Chicken broth:<\/strong> Be sure not\u00a0to confuse chicken <a href=\"https:\/\/www.tasteofhome.com\/article\/stock-vs-broth\/\" data-name=\"www.tasteofhome.com\/article\/stock-vs-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">stock and broth<\/a>. Stock is made with animal bones and sets up like gelatin when it\u2019s refrigerated. Chicken broth is thinner and stays in a liquid state when refrigerated because it\u2019s made only with water and boneless cooked meat.<\/li>\n<li class=\"p1\"><strong>Beef bouillon granules:<\/strong> If you\u2019re wondering why we use both <a href=\"https:\/\/www.tasteofhome.com\/article\/bouillon-vs-broth\/\" data-name=\"www.tasteofhome.com\/article\/bouillon-vs-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">bouillon and broth<\/a>, it\u2019s because we need the broth\u2019s liquid to make the gravy but we want to add just a touch more meaty flavor without adding extra liquid, which is where the bouillon comes in. Plus, beef bouillon darkens the sauce to a gorgeous golden brown hue.<\/li>\n<li class=\"p1\"><strong>Worcestershire sauce:<\/strong> If you don\u2019t have <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-name=\"www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">Worcestershire sauce<\/a> at home and want to save a trip and an expense, use soy sauce or tamari in its place.<\/li>\n<li class=\"p1\"><strong>Herbs and spices:<\/strong> Pungent onion and garlic powder are mixed with herbaceous and floral thyme, rosemary and sage for a complex and deeply savory flavor profile.<\/li>\n<li class=\"p1\"><strong>Half-and-half:<\/strong> For this smothered chicken recipe, we make the gravy nice and creamy with a big splash of half-and-half.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Coat the chicken<\/h3>\n<p class=\"p1\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1914892 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/How-to-Make-Smothered-Chicken_TOHcom23_274075_P2_MD_08_16_2b.jpg?fit=700%2C467\" alt=\"A raw chicken thigh being coated in flour in a white bowl using metal tongs. To the left, additional raw chicken thighs rest on a parchment-lined tray. Measuring spoons and a small bowl of flour are placed on the wooden surface nearby.\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p class=\"p1\">In a shallow bowl, combine the flour, salt and pepper. Reserve 4 tablespoons of the mixture for the gravy.<\/p>\n<p class=\"p1\">Coat the chicken, a piece or two at a time, in the flour mixture. Shake off any excess.<\/p>\n<h3>Step 2: Brown the chicken<\/h3>\n<p class=\"p1\">Next, heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken to the pan and brown on both sides. Once browned, remove the chicken from the pan and set it aside.<\/p>\n<h3>Step 3: Make the gravy<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1914893 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/How-to-Make-Smothered-Chicken_TOHcom23_274075_P2_MD_08_16_3b.jpg?fit=700%2C467\" alt=\"A person pours a clear yellow liquid from a measuring cup into a large saucepan on a stove, while whisking with a metal whisk. To the side, there is a baking tray with three cooked pieces of crispy brown chicken and small bowls with ingredients.\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p class=\"p1\">Reserve 3 tablespoons of the drippings from the pan (you can discard the rest). This will form the base of the gravy.<\/p>\n<p class=\"p1\">In the pan, whisk together the drippings and the reserved flour mixture until blended. Then gradually whisk in the broth and bouillon. As you stir, loosen up any browned bits on the bottom of the pan. Whisk in the seasonings and Worcestershire sauce.<\/p>\n<p class=\"p1\"><em>Editor&#8217;s Tip:<\/em> The browned bits in the pan are called <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-fond\/\" data-name=\"www.tasteofhome.com\/article\/what-is-fond\/\" data-module=\"content engagement\" data-position=\"embedded links\">fond<\/a> and are full of flavor that will make your gravy taste ultra-rich.<\/p>\n<h3>Step 4: Finish cooking the chicken<\/h3>\n<p class=\"p1\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1914894 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/How-to-Make-Smothered-Chicken_TOHcom23_274075_P2_MD_08_16_4b.jpg?fit=700%2C467\" alt=\"A person's hand pouring a cup of milk into a frying pan containing four pieces of crispy, golden-brown chicken. The pan has beige handles and sits on a wooden surface next to metal tongs.\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p class=\"p1\">Next, return the chicken to the pan and heat until the gravy begins to boil. Then reduce the heat and simmer. Cover the pan and cook until a thermometer inserted into the chicken reads 170 to 175\u00baF, 13 to 15 minutes.<\/p>\n<p class=\"p1\">The last step is to stir in the half-and-half to make the sauce velvety. Serve immediately.<\/p>\n<p class=\"p1\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1914897 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/How-to-Make-Smothered-Chicken_TOHcom23_274075_P2_MD_08_16_6b.jpg?fit=700%2C467\" alt=\"A saut\u00e9 pan containing four pieces of browned, seasoned chicken thighs bathed in a creamy sauce. A silver fork rests in the sauce next to one of the chicken pieces. The pan handles are gold-colored and the pan sits on a wooden board.\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li class=\"p1\"><strong>Bump up the flavor:<\/strong> Shake in a little bit of Creole seasoning or Cajun seasoning for more southern flavor. A tiny bit of Dijon mustard would add a nice zippiness to the smothered chicken thighs.<\/li>\n<li class=\"p1\"><strong>Add a kick of spice:<\/strong> For those that like a little spice, add in smoked paprika, cayenne, crushed red chili flakes or a touch of hot sauce.<\/li>\n<\/ul>\n<h2>How to Store Smothered Chicken<\/h2>\n<p class=\"p1\">Once the leftovers of your smothered chicken recipe have cooled to room temperature, store the chicken covered with gravy in an airtight container. The leftovers can last in the fridge for up to four days. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-reheat-chicken\/\" data-name=\"www.tasteofhome.com\/article\/how-to-reheat-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">Reheat the chicken<\/a> low and slow in a saucepan with the lid on or in the microwave. Don\u2019t heat it too fast or the chicken will be hot on the outside and cold on the inside and the gravy will break.<\/p>\n<h3>Can you freeze smothered chicken?<\/h3>\n<p class=\"p1\">Absolutely! Once your smothered chicken thighs have cooled to room temperature, transfer them to an airtight container and stash them in the freezer for up to two months. Thaw the chicken overnight in the fridge.<\/p>\n<h2>Smothered Chicken Tips<\/h2>\n<h3>How do you thicken (or thin) gravy?<\/h3>\n<p class=\"p1\">If you find that your gravy isn\u2019t quite as thick as you\u2019d like, you can add flour or cornstarch to give it more body. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-thicken-gravy\/\" data-name=\"www.tasteofhome.com\/article\/how-to-thicken-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">Thicken gravy<\/a> with cornstarch by combining the starch with a bit of water to make a mixture called a slurry. Then, whisk this slurry into the gravy. You can also thicken gravy by whisking in flour on its own. Be sure to whisk well to break up any lumps.<\/p>\n<p class=\"p1\">If the gravy is too thick, add a splash of broth. This will help loosen the sauce. And if you encounter any other issues, here are all our best <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-fix-gravy\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-fix-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">ways to fix gravy<\/a>.<\/p>\n<h3>What should you serve with smothered chicken?<\/h3>\n<p class=\"p1\">You\u2019ll definitely want to enjoy plenty of the creamy gravy that accompanies this chicken. To make the most of it, serve smothered chicken thighs and the gravy over a bed of rice or mashed potatoes. You can also serve smothered chicken with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southern-buttermilk-biscuits\/\" data-name=\"www.tasteofhome.com\/recipes\/southern-buttermilk-biscuits\/\" data-module=\"content engagement\" data-position=\"embedded links\">biscuits<\/a>\u2014be sure to soak up every bit of that sauce! Complete the meal with some green veggies like broccoli, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-green-beans-with-bacon\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-green-beans-with-bacon\/\" data-module=\"content engagement\" data-position=\"embedded links\">green beans<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grandma-s-southern-collard-greens\/\" data-name=\"www.tasteofhome.com\/recipes\/grandma-s-southern-collard-greens\/\" data-module=\"content engagement\" data-position=\"embedded links\">collard greens<\/a>.<\/p>\n<h3>Can you use other cuts of chicken?<\/h3>\n<p class=\"p1\">You certainly\u00a0can use other cuts of chicken when learning how to make smothered chicken. Bone-in chicken breasts or drumsticks could also be used. You could even opt for boneless chicken thighs or breasts.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Who can resist a generous helping of smothered chicken? This is comfort food at its finest.<\/p>\n","protected":false},"author":7075,"featured_media":2044054,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304163,307330,307345,305271,304292,303966,304368,303887,306848,304268,307307,305374,324623,304388,304020,305394,304005,304150,303883,304403],"categories-v2":[339210,310369,310378,308481,309216,308305,308495,308745,308478,309603,259483,310342,309381,309177,308752,308594,309408,308549,309434,308476,308812],"coauthors":[39610,342012],"recommended_recipes":[{"post_title":"Smothered Burritos","post_link":"\/recipes\/smothered-burritos\/","post_image":"\/wp-content\/uploads\/2024\/11\/Smothered-Burritos_EXPS_TOHD24_117455_LeticiaAlmeida_08.jpg"},{"post_title":"Spinach and Mushroom Smothered Chicken","post_link":"\/recipes\/spinach-and-mushroom-smothered-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Spinach-and-Mushroom-Smothered-Chicken_EXPS_TOHD24_39907_SarahTramonte_5.jpg"},{"post_title":"Baked Smothered Pork Chops","post_link":"\/recipes\/baked-smothered-pork-chops\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_1841_AbbeyLittlejohn_07.jpg"},{"post_title":"Smothered Chicken Breasts","post_link":"\/recipes\/smothered-chicken-breasts\/","post_image":"\/wp-content\/uploads\/2017\/09\/Smothered-Chicken-Breasts_EXPS_SDON17_32248_B07_06_2b.jpg"},{"post_title":"Chicken in Puff Pastry","post_link":"\/recipes\/chicken-in-puff-pastry\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chicken-in-Puff-Pastry_EXPS_TOHD24_48815_SoniaBozzo_8.jpg"},{"post_title":"Crockpot Smothered Pork Chops","post_link":"\/recipes\/crockpot-smothered-pork-chops\/","post_image":"\/wp-content\/uploads\/2024\/02\/Slow-Cooker-Smothered-Pork-Chops_EXPS_FT23_273900_ST_5_17_1.jpg"},{"post_title":"Southwest Smothered Chicken","post_link":"\/recipes\/southwest-smothered-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southwest-Smothered-Chicken_EXPS_FT20_36397_F_0116_1.jpg"},{"post_title":"Simple Smothered Chicken Breasts","post_link":"\/recipes\/smothered-chicken-breast\/","post_image":"\/wp-content\/uploads\/2025\/02\/Simple-Smothered-Chicken-Breasts_EXPS_TOHD25_278728_JonathanMelendez_03.jpg"},{"post_title":"Easy Chicken Melts","post_link":"\/recipes\/easy-chicken-melts\/","post_image":"\/wp-content\/uploads\/2024\/09\/Easy-Chicken-Melts_EXPS_TOHD24_32256_JonathanMelendez_8.jpg"},{"post_title":"Mexican Smothered Chicken Thighs","post_link":"\/recipes\/mexican-smothered-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mexican-Smothered-Chicken-Thighs_exps50835_SD19999446C10_11_6b_RMS.jpg"},{"post_title":"Smothered Cabbage","post_link":"\/recipes\/smothered-cabbage\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOH_272312_LIZZIE_PACHTER_-4.jpg"},{"post_title":"Smothered Home-Style Chicken","post_link":"\/recipes\/smothered-home-style-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Smothered-Home-Style-Chicken_EXPS_FT22_49616_F_0316_1.jpg"},{"post_title":"Chicken on a Stick","post_link":"\/recipes\/chicken-on-a-stick\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Buttermilk Baked Chicken","post_link":"\/recipes\/buttermilk-baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28494_RM10623D48A.jpg"},{"post_title":"28 Smothered Chicken Dishes","post_link":"\/collection\/smothered-chicken-dishes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Smothered-Chicken-Breasts_EXPS_SDON17_32248_B07_06_2b.jpg"},{"post_title":"Baked Chicken","post_link":"\/recipes\/baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15816_TH10194C35C.jpg"},{"post_title":"Chicken Melts","post_link":"\/recipes\/chicken-melts\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23986_SD1785596D26B.jpg"},{"post_title":"Creamed Chicken Over Cornbread","post_link":"\/recipes\/creamed-chicken-over-cornbread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23718_CW1192388D40A-1.jpg"},{"post_title":"Chicken Wrapped in Bacon","post_link":"\/recipes\/chicken-wrapped-in-bacon\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps32902_RM950746D49B.jpg"},{"post_title":"Fiesta Smothered 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Chicken","datePublished":"2024-09-12","dateModified":"2024-09-17","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Smothered-Chicken_EXPS_TOHcom23_274075_P2_MD_08_16_7b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Who can resist a generous helping of smothered chicken? This is comfort food at its finest.","recipeIngredient":["1\/2 cup all-purpose flour","1 teaspoon seasoned salt","1\/2 teaspoon pepper","4 bone-in chicken thighs (about 1-1\/2 pounds)","1\/2 cup canola oil","2-1\/2 cups chicken broth","1 teaspoon beef bouillon granules","1 teaspoon Worcestershire sauce","3\/4 teaspoon onion powder","3\/4 teaspoon garlic powder","1\/4 teaspoon each dried thyme, dried crushed rosemary and rubbed sage","1\/3 cup half-and-half cream"],"recipeInstructions":[{"@type":"HowToStep","name":"Coat the chicken","text":"In a shallow bowl, combine the flour, salt and pepper. Reserve 4 tablespoons of the mixture for the gravy. Coat the chicken, a piece or two at a time, in the flour mixture. Shake off any excess.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/How-to-Make-Smothered-Chicken_TOHcom23_274075_P2_MD_08_16_2b.jpg?fit=700,467"},{"@type":"HowToStep","name":"Brown the chicken","text":"Next, heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken to the pan and brown on both sides. Once browned, remove the chicken from the pan and set it aside."},{"@type":"HowToStep","name":"Make the gravy","text":"Reserve 3 tablespoons of the drippings from the pan (you can discard the rest). This will form the base of the gravy. In the pan, whisk together the drippings and the reserved flour mixture until blended. Then gradually whisk in the broth and bouillon. As you stir, loosen up any browned bits on the bottom of the pan. Whisk in the seasonings and Worcestershire sauce. Editor's Tip: The browned bits in the pan are called fond and are full of flavor that will make your gravy taste ultra-rich.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/How-to-Make-Smothered-Chicken_TOHcom23_274075_P2_MD_08_16_3b.jpg?fit=700,467"},{"@type":"HowToStep","name":"Finish cooking the chicken","text":"Next, return the chicken to the pan and heat until the gravy begins to boil. Then reduce the heat and simmer. Cover the pan and cook until a thermometer inserted into the chicken reads 170 to 175\u00baF, 13 to 15 minutes. The last step is to stir in the half-and-half to make the sauce velvety. Serve immediately.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/How-to-Make-Smothered-Chicken_TOHcom23_274075_P2_MD_08_16_4b.jpg?fit=700,467"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Lisa Kaminski"},{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 353 calories","fatContent":"26g fat (9g saturated fat)","cholesterolContent":"100mg cholesterol","sodiumContent":"1108mg sodium","carbohydrateContent":"3g carbohydrate (2g sugars","fiberContent":"0 fiber)","proteinContent":"24g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southern","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NH-rescue"},"reviewBody":"<p>This is a really tasty recipe.  It didn't take long to put together or to cook.  I used Better Than Bouillon paste instead of beef bouillon granules.  I also kept all the drippings instead of discarding some because they added so much flavor.  This is great with rice or noodles.<\/p><p>We'll be making this again and again.<\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amber8728"},"reviewBody":"<p>Thank you for tonight\u2019s supper! I did leave out some ingredients, though. Anyway, it turned out great. Deli-umptious!<\/p><p>Amber K. from AL, USA.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"274075","romance_copy_dek":"Who can resist a generous helping of smothered chicken? 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