Smothered Chicken
This simple Smothered Chicken Recipe is perfect for a weeknight meal or a fancy Sunday dinner. It is easy to prepare, and works well next to many different sides.
Ingredients
- 4 chicken thighs boneless, skinless
- 3/4 cup flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 4 tablespoons salted butter
- 2 tablespoon avocado oil
- 1 medium yellow onion finely diced
- 1 clove garlic minced
- 3 cups chicken bone broth
- 2 tablespoon sherry
- 1 teaspoon Kitchen Bouquet optional
- 4 tablespoons corn starch
- 1/2 cup heavy cream
- 3 tablespoons cold water
- salt & pepper to taste
Instructions
-
Trim any excess fat from the chicken thighs.
-
Combine the flour, salt, paprika, pepper, and garlic powder in a shallow container.
-
Dredge both side of each chicken thighs in the flour.
-
Add just enough cold water to the remaining flour to make a thick paste-like consistency. Dredge one side of each thigh in the remaining flour/water mixture.
-
In a large non-stick skillet, add the butter and oil and place over medium heat.
-
Once the butter and oil is hot, add the diced onion to the pan and sauté for 3-4 minutes. Move the onion over to one side of the pan.
-
Add the chicken with the dry-side down. Cook until browned and then flip to the other side and brown that side too.
-
Add the garlic to the pan and sauté for 1 minute.
-
Add the chicken broth, sherry, and Kitchen Bouquet (if using) to the pan and cover. Reduce the heat to medium-low to maintain at a low simmer. Cover, and cook until the chicken is cooked through.
-
Increase the heat slightly. Whisk together the cream, corn starch, and cold water to form a slurry. Whisk into the pan sauce and simmer until thickened.
-
Taste and add salt and pepper if necessary. How much you'll need to add depends on the brand of chicken bone broth that you use.
-
Serve hot over your favorite side. Pictured is mashed potatoes.