Smothered Chicken Recipe
Make Smothered Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Seasoning
For Searing
Smothering Sauce
Finishing & Garnish
Method
Chicken & Seasoning
- 1
Prepare and season chicken
Pat the chicken thighs very dry with paper towels. Combine kosher salt, 1 tsp black pepper, smoked paprika, and garlic powder in a small bowl. Rub the spice mix evenly over both sides of each thigh; set aside at room temperature while you heat the pan (about 10 minutes).
For Searing
- 2
Sear the chicken
Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add the vegetable oil and butter. When butter foams and oil shimmers, place chicken thighs skin-side down, spacing so they do not crowd. Sear without moving 5–7 minutes until skin is deep golden brown and releases easily. Flip and sear the other side 3–4 minutes until browned. Remove chicken to a plate and reserve any rendered fat in the pan.
Smothering Sauce
- 3
Cook aromatics
Reduce heat to medium. If the pan is very dry, add 1 tablespoon oil. Add sliced onion and bell pepper to the hot pan and cook 5–7 minutes, stirring occasionally, until softened and starting to brown. Add mushrooms and cook 4–5 minutes more until they release liquid and begin to brown. Stir in minced garlic and cook 30–45 seconds until fragrant.
- 4
Make roux and deglaze
Sprinkle 2 tablespoons flour over the cooked vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux. Slowly pour in 1/2 cup of the chicken broth while whisking or stirring briskly to deglaze the pan and dissolve any browned bits, then add the remaining 1.5 cups broth while stirring to make a smooth sauce.
- 5
Simmer sauce
Stir in Dijon, Worcestershire sauce, thyme leaves, bay leaf, 1 tsp salt, and 1 tsp black pepper. Bring the sauce to a gentle simmer and cook 5 minutes to reduce slightly and thicken.
- 6
Finish with cream
Reduce heat to low and stir in heavy cream. Taste and adjust seasoning if needed.
Combine & Finish
- 7
Return chicken to pan and braise
Nestle the seared chicken thighs skin-side up into the sauce, spooning some sauce over the thighs (but keeping skin mostly exposed so it stays reasonably crisp). Cover the pan with a lid or foil and simmer gently on low for 15–20 minutes, or until internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- 8
Uncover and reduce (optional)
If you want a slightly thicker sauce and crispier skin, remove the lid for the last 5 minutes of cooking and raise heat to medium-low to reduce sauce slightly, spooning it over chicken occasionally.
- 9