Smothered Chicken Recipe

Prep and dredge

Pat chicken thighs dry with paper towels. In a shallow dish combine 1.5 cups flour, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Dredge each thigh in the seasoned flour, pressing to coat. Place on a wire rack and let rest 10 minutes.

Brown the chicken

Heat 0.75 cups vegetable oil in a large skillet over medium-high heat until shimmering. Add 2 tablespoons butter. Working in batches if needed, add chicken skin-side down and brown 5-7 minutes until deep golden and crisp. Flip and brown the other side 4 minutes. Transfer browned chicken to a plate.

Make the smothering base

Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Add 1 large sliced onion and sauté 5-6 minutes until soft and translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Deglaze and simmer

Sprinkle 2 tbsp flour over the onion mixture, stir and cook 1 minute to remove raw flour taste. Slowly whisk in 2 cups chicken broth, scraping browned bits from the pan. Add 1 tbsp Worcestershire sauce and 2 sprigs thyme. Return chicken and any accumulated juices to the skillet, skin-side up. Bring to a gentle simmer, cover, and cook 20-25 minutes until chicken is cooked through (internal temp 165°F / 74°C).

Finish the gravy

Remove chicken to a warm plate. If gravy is thin, simmer uncovered to reduce to desired thickness. Stir in 1/4 cup heavy cream (optional) for richness and adjust seasoning with salt and pepper to taste. Spoon gravy over chicken to serve.

Peel (optional) and cut 2 lbs potatoes into 1-1.5 inch chunks. Place in a pot, cover with cold water by 1 inch and add 1 tsp salt. Bring to a boil, then simmer 15-20 minutes until fork-tender.

Drain potatoes well and return to the warm pot to steam dry for 1 minute. Mash with a potato masher or ricer. Add 4 tbsp butter, 3/4 cup warm whole milk, 1 tsp salt and 1/2 tsp black pepper. Mash until smooth and creamy. Keep warm until serving.

Prepare collards by removing stems and slicing leaves into 1-inch ribbons; rinse well and drain.

In a large pot or Dutch oven over medium heat, add the ham hock or chopped bacon and cook until fat renders and any bacon pieces are browned, about 4-6 minutes. Add 1 medium sliced onion and sauté until softened, 4-5 minutes. Add 2 cloves minced garlic and cook 30 seconds.

Add the collard greens, 1 cup chicken broth, 2 tbsp apple cider vinegar, 1/4 tsp crushed red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine, bring to a simmer, then reduce heat to low. Cover and simmer gently 35-45 minutes until greens are tender and flavors meld. Taste and adjust salt, vinegar or pepper if needed.

Preheat oven to 375°F (190°C). Peel (optional) and cut 2 lbs yams into 1-inch cubes. Place in a baking dish.

In a small saucepan melt 4 tbsp butter with 1/2 cup brown sugar, 1 tsp ground cinnamon, 1 tsp vanilla extract and 1/4 tsp salt over low heat until combined and syrupy. Pour mixture over yams and toss to coat.

Bake uncovered 30-35 minutes, stirring once halfway through, until yams are fork-tender and glazed. If you prefer a deeper caramelization, broil 1-2 minutes at the end, watching closely. Remove and keep warm.

Preheat oven to 425°F (220°C). Grease an 8-inch square pan or cast-iron skillet. In a bowl whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder and 1/2 tsp salt.

In a separate bowl whisk 1 cup buttermilk, 1 large egg and 2 tbsp melted butter. Pour wet into dry ingredients and stir until just combined (do not overmix).

Pour batter into prepared pan and bake 18-22 minutes until golden and a toothpick inserted in center comes out clean. Cool briefly, then cut into squares and serve warm.