Name: Smothered Chicken with Spring Smashed Potatoes and White Wine Gravy Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 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; ½ cup dry white wine; 1 cup frozen peas; 2.5 pounds baby gold potatoes; 4 tablespoons unsalted butter; ¼ cup heavy cream; 2 garlic cloves, minced; ⅓ cup fresh chopped herbs (basil, parsley, chives); Kosher salt and pepper

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!