Smothered Chicken
Pan-seared chicken thighs braised low and slow in a rich, savory gravy with onions and aromatics. The meat becomes tender and absorbs the deep flavors of the braise, finished in its own pan sauce.
Ingredients
Method
Pat chicken thighs dry with paper towels and season generously with salt and pepper on all sides.
Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Working in batches if needed, sear chicken skin-side down until golden brown, about 5–6 minutes; flip and sear the other side for 3–4 minutes. Transfer to a plate.
In the same pan, sauté diced onion, celery, and garlic over medium heat, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in paprika and cook for 1 minute.
Pour in chicken broth, scraping the bottom of the pan to loosen any browned bits. Return chicken thighs to the pan skin-side up, nestling them into the liquid. Add bay leaf and thyme sprigs.
Reduce heat to medium-low, cover partially, and simmer gently for 30–40 minutes, until chicken is fork-tender and an instant-read thermometer inserted at the thickest part (without touching bone) reads 165°F.
Remove bay leaf and thyme sprigs. Stir in butter and whole-grain mustard until the sauce is smooth and well combined. Taste and adjust seasoning with salt and pepper.
Transfer chicken to a serving platter or individual plates and spoon the braising sauce and vegetables over the top. Garnish with chopped green onion and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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