Anita Baker S Smothered Chicken Recipe

Ingredients for Anita Baker S Smothered Chicken

• 2 tablespoons olive oil
• Unsalted Butter
• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• Coarse Salt
• Black Pepper
• All Purpose Flour
• 1 medium yellow onion, chopped
• Low Sodium Chicken Broth
• Fresh Parsley

How to Make Anita Baker S Smothered Chicken

1. Pat chicken thighs dry with paper towels. Season generously with salt and pepper, rubbing it into the skin.
2. Heat olive oil and 1 tablespoon of butter in a large, oven-safe skillet (cast iron is ideal) over medium-high heat.
3. Add chicken thighs, skin-side down, to the skillet. Cook undisturbed for 5-7 minutes until golden brown and crispy.
4. Flip chicken and cook for another 3-5 minutes until lightly browned on the other side.
5. Remove chicken from skillet and set aside.
6. Melt the remaining 4 tablespoons of butter in the same skillet.
7. Sprinkle in flour and whisk constantly for 1-2 minutes until a roux forms and turns golden brown.
8. Add chopped onion and cook until softened, about 2 minutes.
9. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer.
10. Return chicken to the skillet.
11. Reduce heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened. Internal temperature should reach 165°F (74°C).
12. If you desire a richer sauce, you can remove the chicken and simmer the sauce uncovered for a few minutes to reduce it further.
13. Transfer chicken to a serving platter and spoon the sauce generously over it.
14. Garnish with fresh parsley.
15. Serve immediately with your favorite sides, such as mashed potatoes, rice, or green beans.