Smothered Chicken Thighs

Smothered chicken is something that we ate in my home growing up at least once every other week.  I didn’t realize until I moved out on my own and started cooking for myself regularly why that was so.   The reason is very clear cut.  It’s cheap and relatively easy to make.

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You would be surprised how delicious something so simple could be, but these very basic ingredients come together in a way that warms the body and the soul.  Who doesn’t like caramelized onions and slow cooked chicken?

Like the Bread Pudding I posted around Christmas this recipe has been inspired by Justin Wilson’s Homegrown Louisiana Cookin’.  Slight changes have been made from the original recipe to my liking.

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Smothered Chicken Thighs

  • Servings: 4
  • Time: 3 hrs
  • Difficulty: Easy
  • Print

  • 2 lb chicken thighs
  • 2 tbsp soy sauce
  • 2 tbsp Creole seasoning
  • 2 tbsp olive oil
  • Vegetable mix
    • 1  onion, chopped
    • 1/2 green bell pepper, chopped
    • 1/4 cup celery, chopped
    • 1/4 cup parsley, chopped
      • 1 bag Picsweet seasoning blend (or equivalent) can be substituted for ease
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  1. Rinse and dry chicken.  Season with soy sauce and creole seasoning.  Depending on what seasoning you use you may need to add just a bit of salt.  Tony Chachere’s Original Creole Seasoning which most people use has a decent amount of salt so you won’t need to add any extra if you use it.
  2. In a large high wall skillet sauté the onions, bell peppers, and parsley over medium to medium high heat (depending on your stove).  Cook until the onions are translucent.
  3. Add wine, garlic, and chicken broth and lower heat to medium to medium low (again, depending on your stove.)
  4. Allow the wine and chicken broth to cook down for a few minutes and then add the chicken thighs skin side down.  Cover and cook for one hour.  Flip chicken and cook covered for another hour.
  5. Remove the lid and cook uncovered for 20-30 more minutes.  Or until the chicken and vegetables are done to your likeness.
  6. Don’t be afraid if there are some darker bits at the bottom of the pan.  They are just caramelized bits of vegetables pepper that have absorbed all of the amazing flavors in the pan.  Scrape them up and serve them on top of the chicken.
  7. Serve chicken over rice or mashed potatoes.  Top with cooked down vegetables.

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As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback is always welcome and appreciated.

Have a blessed day,

Benjamin

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