Extra Smothered Chicken Recipe

Wednesday

1. 1

   Prep the chicken

   Trim any excess fat from the 6 chicken thighs and pat them dry with paper towels. Sprinkle 1.5 tsp of the salt and all of the black pepper evenly over both sides of the thighs and let rest while you prepare the dredge.

2. 2

   Make the dredge

   In a shallow bowl or plate, combine the all-purpose flour (1 cup), paprika (1 tbs), cayenne (0.25 tsp), and the remaining 0.5 tsp salt. Toss to blend. Dredge each chicken thigh in the flour mixture, pressing lightly so it adheres, shaking off excess.

3. 3

   Brown the chicken

   Heat a large heavy skillet (preferably cast-iron) over medium-high heat. Add olive oil (2 tbs) and 1 tbs of butter. When the fat is hot and shimmering, add chicken thighs in a single layer without crowding; brown in batches if needed. Cook 3–4 minutes per side until deep golden. Transfer browned thighs to a plate and set aside.

4. 4

   Sauté the vegetables

   Reduce heat to medium. Add the remaining 2 tbs butter to the skillet. Add the sliced yellow onions (2, sliced) and diced green bell pepper (1, seeded and diced). Sauté 5–7 minutes until softened and beginning to caramelize. Add sliced mushrooms (225 g) and cook another 4–5 minutes until mushrooms release their moisture and begin to brown. Stir in minced garlic (4 cloves) and cook 30–60 seconds until fragrant.

5. 5

   Build the smothering sauce

   Stir in Worcestershire sauce (1 tbs), Dijon mustard (1 tbs) and brown sugar (1 tbs) to the vegetables. Pour in the full 600 ml chicken broth and add the bay leaf (1). Use a wooden spoon to scrape up any browned bits from the bottom of the pan (deglazing). Bring the liquid to a gentle simmer.

6. 6

   Simmer the chicken

   Return the browned chicken thighs to the skillet, nestling them into the sauce and vegetables. Reduce heat to maintain a low simmer, partially cover the pan, and cook 20–25 minutes until the chicken is cooked through and tender (internal temperature 74°C / 165°F). Occasionally spoon sauce over the thighs while they simmer.

7. 7

   Finish and thicken the gravy

   Remove the cooked chicken to a warm plate and cover loosely with foil. Increase heat to medium-high and simmer the sauce uncovered 3–5 minutes to concentrate flavors. Stir in heavy cream (0.5 cup). If you prefer a thicker gravy (for 'extra smothered' texture), whisk cornstarch (1 tbs) with water (2 tbs) to make a slurry and slowly whisk it into the simmering sauce; simmer 1–2 minutes until the gravy thickens to coat the back of a spoon. Taste and adjust seasoning with the remaining salt if needed.

8. 8

   Finish brightening and serve

   Remove and discard the bay leaf. Stir in fresh lemon juice (1 tbs) and chopped parsley (2 tbs) to brighten flavors. Return the chicken to the pan to warm for 30 seconds, then plate: spoon plenty of the rich smothering gravy and vegetables over each thigh so the chicken is generously smothered. Serve immediately over mashed potatoes, rice, or biscuits.