The Chef

Restaurants

Meals

Drinks

Restaurants›Slug & Lettuce - Wolverhampton›Smothered Chicken Recipe

Smothered Chicken Recipe

Name: Slug & Lettuce - Wolverhamptons Smothered Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 8 pieces bone-in, skin-on chicken thighs; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 2 tbs vegetable oil or neutral oil; 2 tbs unsalted butter; 2 cups chicken stock (low-sodium preferred); 1 tbs dry white wine (optional; can substitute extra stock); 1 large yellow onion, medium, thinly sliced; 4 cloves garlic, minced; 4 sprigs fresh thyme sprigs or 1 tsp dried thyme; 2 pieces bay leaves; 3 tbs all-purpose flour; 1 tbs tomato paste; 1 tsp worcestershire sauce; 1 tsp hot sauce (optional); 0.25 cups heavy cream or half-and-half (optional, for a richer sauce); 2 tbs fresh parsley, chopped; 1 tbs fresh lemon juice

Inspired by Slug & Lettuce - Wolverhampton

Time1h

Serves4

Make Smothered Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Seasoning

8 pieces bone-in, skin-on chicken thighs

2 tsp kosher salt

1 tsp black pepper

1 tsp Smoked paprika

1 tsp Watkins garlic powder

For Browning & Deglazing

2 tbs vegetable oil or neutral oil

2 tbs Unsalted butter

2 cups chicken stock (low-sodium preferred)

1 tbs dry white wine (optional; can substitute extra stock)

Onion & Aromatics

1 large yellow onion, medium, thinly sliced

4 cloves Garlic, minced

4 sprigs fresh thyme sprigs or 1 tsp dried thyme

2 pieces bay leaves

Smothering Sauce

3 tbs 00 bread flour

1 tbs tomato paste

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (optional)

1/4 cups heavy cream or half-and-half (optional, for a richer sauce)

Finishing & Garnish

2 tbs Fresh parsley, chopped

1 tbs fresh lemon juice

Method

Chicken & Seasoning

Prepare and season

Pat the chicken thighs dry with paper towels. Combine kosher salt, black pepper, smoked paprika and garlic powder in a small bowl and rub evenly over both sides of the thighs. Let rest at room temperature 10–15 minutes while you prepare other ingredients.

For Browning & Deglazing

Brown chicken

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the vegetable oil and butter. When the fat is shimmering and butter is foaming, add the thighs skin-side down in a single layer (work in batches if necessary). Brown without moving until deep golden, about 6–8 minutes. Flip and brown the other side 3–4 minutes. Transfer browned thighs to a plate.

Deglaze pan

Reduce heat to medium. Carefully add the white wine (or 2 tablespoons of stock if skipping wine) to deglaze, scraping the browned bits from the bottom with a wooden spoon. Let the alcohol cook off about 1 minute.

Onion & Aromatics

Sauté onions and garlic

Add the sliced onion to the pan and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Add herbs

Stir in thyme sprigs and bay leaves, letting them warm for 30 seconds to release aroma.

Smothering Sauce

Make roux

Sprinkle the 3 tablespoons of all-purpose flour over the onions and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, until it begins to take on a faint nutty aroma and the raw flour smell disappears.

Build the sauce

Whisk in the tomato paste, Worcestershire sauce and hot sauce (if using). Slowly pour in the chicken stock while stirring to avoid lumps. Bring to a gentle simmer; the sauce will thicken. Taste and adjust seasoning with additional salt and pepper as needed.

Finish with cream (optional)

If using, stir in the 1/4 cup heavy cream or half-and-half and simmer 1–2 minutes to incorporate; this mellows acidity and enriches the sauce.

Assemble & Cook Through

Return chicken to pan

Nestle the browned chicken thighs skin-side up into the sauce, spooning some sauce and onions over the top. Bring the liquid to a low simmer.

Simmer until cooked

Cover the pan partially with a lid (leave a small gap) and simmer gently for 20–25 minutes, or until an instant-read thermometer inserted into thickest part reads 165°F (74°C). If the sauce reduces too much, add up to 1/2 cup additional stock and continue cooking.

Finishing & Garnish

Finish and serve

Remove thyme sprigs and bay leaves. Stir the lemon juice into the sauce, taste for seasoning, and spoon any pan juices over the chicken. Sprinkle chopped parsley over the top and serve the smothered chicken with mashed potatoes, rice, or crusty bread to soak up the sauce.