This Smothered Chicken with Spring Smashed Potatoes and White Wine Gravy is a comforting and elegant meal, perfect for a cozy dinner. The tender, crispy-skinned chicken, smothered in a rich white wine gravy, pairs beautifully with the rustic, herb-infused smashed potatoes. This dish is a delightful combination of flavors and textures, sure to impress your family and friends.
Why You’ll Love This Recipe
- Comforting and Flavorful: The rich white wine gravy and crispy chicken create a deeply satisfying meal.
- Rustic Elegance: The smashed potatoes with fresh herbs add a touch of sophistication to a classic comfort dish.
- Perfect for Gatherings: This recipe is ideal for family dinners or casual get-togethers.
- One-Pan Meal: The chicken and gravy are made in a single skillet, minimizing cleanup.
Ingredients
- Whole Chicken: The base of the dish, providing tender, flavorful meat.
- Kosher Salt and Pepper: Essential seasonings to enhance the chicken’s natural flavor.
- Unsalted Butter: Used for cooking the chicken and creating the roux for the gravy.
- Garlic Cloves: Add aromatic depth to the gravy and potatoes.
- All-Purpose Flour: Thickens the gravy, creating a smooth, rich sauce.
- Chicken Stock: Forms the liquid base of the gravy.
- Dry White Wine: Adds a layer of complexity and acidity to the gravy.
- Frozen Peas: Provide a pop of sweetness and color to the gravy.
- Baby Gold Potatoes: The base for the smashed potatoes, offering a creamy texture.
- Heavy Cream: Adds richness and creaminess to the smashed potatoes.
- Fresh Chopped Herbs (Basil, Parsley, Chives): Infuse the potatoes with fresh, vibrant flavors.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make the Smothered Chicken with Spring Smashed Potatoes and White Wine Gravy
Step 1: Prepare the Chicken
Spatchcock the chicken by removing the backbone and flattening it. Season the chicken all over with salt and pepper.
Step 2: Cook the Chicken
Heat a large cast iron skillet over medium heat. Add butter and place the chicken skin-side down in the skillet. Place a weighted plate or dish on top of the chicken and cook for 25 to 30 minutes, until the skin is crispy and golden brown. Flip the chicken, replace the weighted plate, and cook for another 15 to 20 minutes. Transfer the chicken to a plate.
Step 3: Make the Gravy
Whisk minced garlic and flour into the skillet to create a roux. Slowly whisk in chicken stock and white wine until the mixture thickens. Stir in frozen peas. Add the chicken back to the skillet, skin-side up. Cover with the weighted plate and cook for 20 to 30 minutes, or until the internal temperature reaches 165 degrees F.
Step 4: Prepare the Smashed Potatoes
Fill a pot with potatoes, cover with cold water, and add salt. Boil for 10 to 15 minutes, or until fork-tender. Heat butter and cream in a saucepan with minced garlic. Drain the potatoes and mash them with a potato masher or fork, incorporating the butter and cream mixture, herbs, salt, and pepper.
Step 5: Serve
Pull the chicken apart and place it on a plate. Serve with the smashed potatoes and pan gravy.
Pro Tips for Making the Recipe
- Use a heavy weight to ensure the chicken skin gets crispy and cooks evenly.
- Slowly add the stock and wine to the roux to prevent lumps from forming.
- Don’t over-mash the potatoes; keep them rustic and chunky.
- Taste and adjust the seasoning of the gravy and potatoes as needed.
- For a deeper flavour use bone in chicken thighs instead of a whole chicken.
How to Serve Smothered Chicken with Spring Smashed Potatoes and White Wine Gravy
- Serve the chicken and gravy over the smashed potatoes.
- Garnish with extra fresh herbs.
- Pair with a side of steamed vegetables or a fresh salad.
- Serve with crusty bread to soak up the delicious gravy.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken, gravy, and potatoes separately in airtight containers in the refrigerator for up to 3 days.
Reheating
Reheat the chicken and gravy in a skillet or microwave until warmed through. Reheat the potatoes in a skillet or microwave, adding a splash of milk or cream if needed.
Make Ahead
The potatoes can be boiled and mashed ahead of time, then reheated and finished with herbs just before serving. The chicken can be cooked up to the point of adding it back to the gravy, then finished just before serving.
FAQs
1. Can I use a different type of potato?
Yes, you can use other types of baby potatoes or even larger potatoes, but adjust cooking times accordingly.
2. Can I use a different type of wine?
Yes, you can use any dry white wine, such as Pinot Grigio or Sauvignon Blanc.
3. Can I use dried herbs instead of fresh?
Yes, use about one-third the amount of dried herbs compared to fresh herbs.
4. How do I know when the chicken is done?
Use a meat thermometer to check the internal temperature; it should reach 165 degrees F.
There you have it! A delicious and easy-to-make recipe for Smothered Chicken with Spring Smashed Potatoes and White Wine Gravy that’s perfect for any occasion. Enjoy!
PrintSmothered Chicken with Spring Smashed Potatoes and White Wine Gravy Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Main Course
- Method: Mashing
- Cuisine: American
Description
This Smothered Chicken with Spring Smashed Potatoes and White Wine Gravy is a comforting and elegant meal that’s perfect for a Sunday dinner or special occasion. A spatchcocked chicken is crisped to golden perfection under a weighted press, then smothered in a rich white wine gravy with tender peas. Served alongside creamy spring smashed potatoes with fresh herbs, this dish is a true culinary delight.
Ingredients
Smothered Chicken & Gravy:
- 1 (3 to 4 pound) whole chicken
- Kosher salt and pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 to 4 tablespoons all-purpose flour
- 1 to 1.5 cups chicken stock
- 1/2 cup dry white wine
- 1 cup frozen peas
Spring Smashed Potatoes:
- 2.5 pounds baby gold potatoes
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 2 garlic cloves, minced
- 1/3 cup fresh chopped herbs (basil, parsley, chives)
- Kosher salt and pepper
Instructions
Smothered Chicken & Gravy:
- Spatchcock and Season Chicken:
- Spatchcock the chicken by removing the backbone and flattening it.
- Season the chicken all over with kosher salt and pepper.
- Sear Chicken:
- Heat a large cast-iron skillet over medium heat.
- Add the butter and, once melted, place the chicken skin-side down in the skillet, tucking the wings underneath.
- Place a heavy plate or baking dish with weights on top of the chicken.
- Cook for 25 to 30 minutes, until the skin is crispy and golden brown.
- Flip and Continue Cooking:
- Remove the weights and plate, and carefully flip the chicken skin-side up.
- Replace the plate and weights, and cook for 15 to 20 minutes more.
- Make White Wine Gravy:
- Transfer the chicken to a plate.
- Whisk the minced garlic and flour into the skillet drippings to create a roux.
- Cook until golden and fragrant.
- Slowly whisk in the chicken stock and white wine, whisking constantly until the mixture thickens.
- Stir in the frozen peas.
- Smother Chicken:
- Once the gravy has thickened, add the chicken back to the skillet, skin-side up.
- Cover with the plate and weights again.
- Cook for 20 to 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Serve:
- Pull the chicken apart and place it on a plate.
- Serve with the spring smashed potatoes and pan gravy.
Spring Smashed Potatoes:
- Boil Potatoes:
- Fill a pot with the potatoes, cover with cold water, and add a few pinches of salt.
- Bring to a boil and cook for 10 to 15 minutes, or until the potatoes are fork-tender.
- Prepare Butter and Cream:
- Heat the butter and cream in a small saucepan over medium heat.
- Once melted, add the minced garlic and turn off the heat.
- Mash Potatoes:
- Drain the potatoes and return them to the pot.
- Mash the potatoes (skin and all) with a potato masher or fork.
- Stream in the melted butter and cream.
- Add the chopped herbs, salt, and pepper.
- Continue mashing and season to taste.
Notes
- Spatchcocking the chicken ensures even cooking and crispy skin.
- Use a heavy weight to press the chicken for optimal crispiness.
- Adjust the amount of flour for a thicker or thinner gravy.
- Use any combination of fresh herbs you prefer for the smashed potatoes.
- For a richer flavor, use chicken thighs instead of a whole chicken.
- Make sure to use a good instant read thermometer to check the internal temperature of the chicken.
Nutrition
- Serving Size: 1 Serving
- Calories: 700kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 200mg