Smothered Chicken. As Irish as you can get, right? Truth be told, the Missus is from the South and this is a dish that supposedly originated in the South. I did some research about the origins of Smothered Chicken and in a nutshell yes, it’s considered to be a staple in the South also commonly known as down-home soul food. Well, I’ve got soul AND I’m from the south (of Ireland).
Typically this dish is made with loads of butter and flour but of course I put my own spin on it, sans the B&F. I was thinking this would make a delicious addition to a bbq party or just a great family meal. If there are any true Southerners out there, let me know how I do with this one!
1 x 3 lb organic whole chicken, portioned
(2 x breasts, 2 x drumsticks, 2 x wings, 2 x thighs)
1 white onion – thinly sliced
3 whole garlic cloves
6 oz brown mushrooms – sliced
1 cup white wine
½ bunch fresh thyme
1 bunch (3/4 oz) fresh tarragon
6 cups low-sodium chicken broth
1 tsp black peppercorns
2 tbsp olive oil
12 oz (340g) fingerling potatoes (omit for Paleo recipe)
2 tbsp olive oil
Preheat oven 385°F
Preheat large skillet on high heat for 2 minutes. Add in 2 tbsp olive oil. Season chicken pieces with S&P and sear in batches on all sides until golden, about 2-3 mins each side. Set aside in roasting dish. When all chicken is seared drain excess oil from pan and reduce heat to medium. Saute onions for 1 minute, add mushrooms and garlic and cook for an additional 3 minutes. Add white wine and fresh herbs to mushroom mixture and cook for another minute. Add all of the mixture to the chicken along with broth and peppercorns. Cover with foil and cook in the oven for 2 hours approx or until meat is fork tender.
To cook potatoes, simply toss in olive oil, S&P and place in single layer on foiled oven tray. Cook in oven until tender, about 20 minutes or so.
Hope you guys enjoy this!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.