Smothered Fried Chicken with Mushroom Sauce and Mashed Potatoes
Ingredients
For the Mashed Potatoes:
2 lbs russet potatoes, peeled and cubed
1/2 cup milk (adjust for creaminess)
1/4 cup unsalted butter
Salt and pepper, to taste
For the Fried Chicken:
4 bone-in, skin-on chicken thighs or breasts
1 cup buttermilk
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
Salt and pepper, to taste
Oil for frying (vegetable or canola)
For the Mushroom Sauce:
2 cups mushrooms, sliced (button or cremini)
1/2 onion, finely chopped
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1 tbsp Worcestershire sauce
Salt and pepper, to taste
2 tbsp olive oil or butter
Instructions
Prepare the Mashed Potatoes:
In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until smooth and creamy. Adjust the seasoning to taste.
Marinate the Chicken:
In a bowl, soak the chicken pieces in buttermilk for at least 30 minutes (or up to overnight in the refrigerator) to tenderize and flavor the chicken.
Prepare the Fried Chicken:
In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Remove the chicken from the buttermilk, allowing excess to drip off, then coat each piece in the flour mixture, shaking off any excess.
Fry the chicken in the hot oil until golden brown and cooked through, about 6-8 minutes per side, depending on the size of the pieces. Remove and let drain on a paper towel-lined plate.
Make the Mushroom Sauce:
In the same skillet, reduce the heat to medium and add olive oil or butter. Add the onions and sauté until translucent, about 3-4 minutes.
Add the garlic and mushrooms, cooking until the mushrooms are tender and browned, about 5-7 minutes.
Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes.
Stir in the heavy cream and season with salt and pepper. Simmer for another 2-3 minutes until the sauce thickens slightly.
Assemble the Dish:
To serve, place a generous scoop of mashed potatoes on a plate. Top with a piece of fried chicken and smother with the mushroom sauce.
Presentation Tips:
Serve the dish in a deep plate or bowl to hold the sauce.
Drizzle a bit of extra sauce over the chicken for a beautiful presentation.
Consider taking the photo from above to capture the layers and colors of the dish.