Smothered Chicken | Springer Mountain Farms

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a large bowl, combine all-purpose flour, kosher salt, paprika, and cayenne pepper; whisk together to make seasoned flour.

Season the boneless skinless chicken thighs with salt before dredging in flour.

Dredge the chicken thighs in the seasoned flour, ensuring they are coated without overcrowding the bowl.

Heat a Lodge cast iron skillet over medium heat and add about 2 tablespoons of canola oil.

Once the oil is hot, add the chicken thighs to the skillet, cooking about 6 minutes on one side until deep golden brown, then flip and repeat on the other side.

Remove the chicken from the skillet and set aside on a plate.

Add thinly sliced onion to the skillet to pull up brown bits from the bottom; cook until onions are soft and slightly caramelized.

Add minced garlic to the onions and stir until fragrant, being careful not to burn the garlic.

Pour in chicken stock gradually, allowing the onions to absorb it; adjust the thickness of the gravy as needed.

Add a capful of vinegar and a bit of barbecue sauce to the gravy for additional flavor; stir and let simmer for 4-5 minutes.

Return the chicken to the skillet, coating it in the gravy, and let it sit for 2-3 minutes to combine flavors before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens