Smothered Chicken Recipe

Smothered Chicken

By Lance Rosen

4 serves

4 serves

20 mins

20 mins

30 mins

30 mins



4 Bare Bird maryland (alternatively you can use 8 Bare Bird Drumsticks)

Pinch Salt and pepper

3 tbsp flour

2 tbsp olive oil

2 knobs butter

250ml chicken stock

3 tbsp cream

3 tbsp milk


  1. Season the chicken with salt and pepper, then cover with 1 tablespoon of flour. Shake off the excess flour.
  2. Heat an oven proof frying pan or pot and pop in the olive oil and 1 knob of butter. Panfry the chicken skin side down until golden and then turn.
  3. Place in the oven at 200°C for 15 – 20 minutes or until cooked through. Remove from the oven, remove chicken from the pan, resting them skin side up.
  4. Add remaining 2 tablespoons of flour to the oil left in the pan, and stir with a wooden spoon over a low heat until the flour has combined with the oil.
  5. Scrape off all the chicken from the bottom of the pan, continue to cook whilst avoiding the flour burning, then add the chicken stock slowly and stir continually until combined.
  6. Turn up the heat and cook to slightly reduce the chicken stock. Add cream and milk and bring back to a simmer. Add 1 knob of butter, cook until the sauce coats the back of a spoon.
  7. Return the chicken and any resting juices to the pan, smother the chicken by turning it through the sauce. 
  8. Serve in the oven dish with a beautiful salad on the side

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