New Smothered Chicken Recipe
Chef Art's famous fried chicken thigh atop creamy mashed potatoes and sauteed broccolini, smothered in house-made onion gravy and topped with crispy bacon
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Ingredients
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Fried Chicken
Creamy Mashed Potatoes
Sauteed Broccolini
Onion Gravy
Crispy Bacon
Method
Fried Chicken
- 1
Prepare Chicken
In a bowl, combine buttermilk, salt, black pepper, and paprika. Add chicken thighs and marinate for at least 30 minutes.
- 2
Dredge Chicken
In another bowl, add all-purpose flour. Remove chicken from marinade, allowing excess buttermilk to drip off, and dredge in flour until fully coated.
- 3
Fry Chicken
Heat vegetable oil in a large skillet over medium-high heat. Fry chicken thighs for about 7-8 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Creamy Mashed Potatoes
- 4
Boil Potatoes
Peel and cut russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain well.
- 5
Mash Potatoes
Add butter and heavy cream to the drained potatoes. Mash until creamy and smooth. Season with salt and black pepper to taste.
Sauteed Broccolini
- 6
Prepare Broccolini
Trim the ends of the broccolini and rinse under cold water.
- 7
Onion Gravy
- 8
- 9
Make Gravy
Sprinkle flour over the caramelized onions and stir well. Gradually add chicken broth, whisking continuously until the gravy thickens. Season with salt and black pepper.
Crispy Bacon
- 10
Cook Bacon
In a skillet, cook bacon over medium heat until crispy. Drain on paper towels and crumble into pieces.
