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Indulge in Sweet Comfort with Smothered Chicken

Smothered Chicken made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 large chicken thighs bone-in, skin-on
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. Season the chicken thighs with salt, black pepper, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 6-7 minutes.
  3. Flip the chicken thighs and cook for an additional 4-5 minutes on the other side.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add the diced onions and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute.
  6. Pour in the chicken broth and scrape the bottom of the pan to deglaze, releasing any browned bits stuck to the skillet.
  7. Stir in the heavy cream and return the chicken to the skillet, skin-side up.
  8. Reduce the heat to low, cover the skillet, and let the dish simmer for about 30 minutes, or until the chicken is cooked through and tender.
  9. Taste and adjust seasoning if necessary before serving.
  10. Garnish with fresh parsley before serving.