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
Units
Scale
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