• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×
Home » Recipes » Chicken

Smothered Chicken Recipe

November 15, 2019 Updated October 2, 2022 by Lisa Goldfinger 10 Comments This post may contain affiliate links

Jump to Recipe
close up of smothered chicken with a fork digging in and mashed potatoes
Pinterest Pin: close up of a piece of smothered chicken with a fork stuck into a tender-looking piece

This Smothered Chicken recipe uses a cooking method that yields incredibly tender chicken. The chicken is browned and then braised under a blanket of vegetables in a fragrant vinegary broth with rosemary and garlic. It's falling-apart-tender and drenched in a wonderfully rich gravy.

a plate with a close up of two pieces of smothered chicken with a fork digging in and mashed potatoes on the side

As the smothered chicken braises, it soaks up all the fabulous flavors of garlic, rosemary, vinegar and anchovies. All the flavors of the chicken and the vegetables commingle, resulting in an intensely rich savory sauce that will leave everyone wanting more. Pure heaven! 

Smothered chicken on a plate with mashed potatoes and broccoli

This smothered chicken with vinegar recipe combines two of my long time favorite chicken dishes into one: Smothered Chicken from The Joy of Cooking  and Fricaseed Chicken with Vinegar from Marcella's Italian Kitchen.  

I hope you are as thrilled with the results as I am when you taste Smothered Chicken with Vinegar!

How to Make Smothered Chicken:

There are three stages to this recipe: first brown the chicken in a skillet, then sauté the vegetables and aromatics, finally arrange the chicken in a large pot or Dutch oven, add the vegetables, the broth and the vinegar, cover the pot and braise the chicken in the oven for an hour and a half.

  1. Brown the chicken in a skillet: Start by coating the chicken with seasoned flour and sautéing it. Mix the flour, salt and pepper in a large ziplock bag, add the chicken, seal the bag and give it a few good shakes to coat. Heat the oil in a heavy skillet and sauté the chicken in two batches, for about three minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
  2. Sauté the Vegetables Herbs and Anchovies: Add the chopped rosemary, garlic and anchovies to the skillet for a one minute sauté, just until they're fragrant. (The aroma is amazing!) Transfer them to a small dish and add the carrots, celery and onions to the skillet. Sauté the veggies for ten minutes or so, until they're tender and starting to brown. Mix in the reserved rosemary, garlic and anchovies.
  3. Braise The Chicken: Heat the oven to 350ºF. Arrange the browned chicken in the bottom of your large pot or Dutch oven. Scoop the vegetable mixture on top. Pour in chicken broth and vinegar. Bring the liquid in the pot to a boil on the stovetop, cover the pot and set it in the oven to braise for 1 ½ hours. 

shows how to make a seasoned flour, coat chicken with seasoned flour in a bag, and brown it in a skillet

shows how to get chicken golden brown by sautéing it in a skillet, then removing it to sauté armotatics

shows how to sauté carrots onions and celery for smothered chicken. Then shows the assembly of the dish with the blanket of veggies scooped over the chicken in a Dutch oven.

WHAT'S SO GREAT ABOUT ANCHOVIES?  

I love this quote about anchovies from  Kenji Lopez of Serious Eats: "Everybody loves anchovies...it's just that some people don't know it yet. 

Anchovies are not universally beloved. I've actually seen people shudder at the sight of them. Admittedly, I'm one of those people who doesn't like whole anchovy filets staring at me from the top of my Caesar salad. But over the years I've come to appreciate their powerful flavor-enhancing properties.

Anchovies are a wonderful, magical secret ingredient in cooking - secret because you don't have to see them or even know that they are present, but you're likely to be wowed by the way they bring out the savory flavor, known as  "umami," in a dish. 

Marcella Hazan says, in her book The Essentials of Classic Italian Cooking: “Of all the ingredients used in Italian cooking, none produces headier flavor than anchovies...Chopped anchovy dissolving into the cooking juices of a roast divests itself of its explicit identity while it contributes to the meat’s depth of taste..." 

Still not sure you want to use Anchovies? You're going to have to trust me on this. Remember, I was once a non-believer too!

a can of anchovies party opened

I think you'll enjoy the incredible aroma that fills the kitchen when you sauté the rosemary, garlic and anchovies. It's memorable.

What to serve with smothered chicken

  • I always serve this dish with mashed potatoes or rice to soak up the delicious gravy
  • A great green salad rounds out the meal.
  • A classic Italian tricolore salad is also excellent with smothered chicken.

smothered chicken on a plate with a fork and mashed potatoes and broccoli

Here's the Smothered Chicken Recipe. If you cook this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up of smothered chicken with a fork digging in and mashed potatoes

Smothered Chicken Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lisa
  • Total Time: 2 hours 50 mins
  • Yield: 5-6 1x
Print Recipe

Description

The most fall-off-the-bone tender chicken, smothered with vegetables and flavorful rosemary, vinegar garlic sauce.


Ingredients

Units Scale

Equipment: A heavy bottomed non-stick or cast iron skillet and a large heavy cast iron pot or Dutch oven with a lid.

  • 4 ½ pounds chicken parts with bones, skin removed (I use a mix of breasts and thighs)
  • ¾ cup all purpose flour
  • 2-3 teaspoons kosher salt, divided
  • Freshly ground black pepper
  • 6-7 tablespoons cooking oil such as light olive oil, canola or rapeseed, divided
  • 8 flat anchovy fillets, finely chopped (from a tin of flat anchovies in olive oil)
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 5-6 stalks celery, thinly sliced (2 cups)
  • 1 ½ - 2 medium yellow onions, halved and thinly sliced (2 cups)
  • 2 small carrots, thinly sliced (1 cup)
  • 1 ½ cups chicken broth (I recommend Swanson's low salt)
  • ½ cup red wine vinegar

Instructions

Equipment: Large heavy lidded pot or Dutch  oven and a large cast iron or non-stick skillet

Preheat oven to 350ºF.

  1. Make seasoned flour by mixing ¾ cup flour with 1 teaspoon of salt and ¼ teaspoon of pepper. Put seasoned flour into a large plastic ziplock bag and add the chicken pieces. Seal and shake vigorously to coat chicken.
  2. Heat 3 tablespoons oil in the skillet over medium heat and brown the chicken, in two batches, shaking off excess flour before adding it to the skillet, sautéing pieces about 3 minutes per side, until golden brown. Add more oil, if needed, and regulate the heat so the flour doesn't burn. Transfer the chicken to the heavy pot or Dutch oven, and season with ½ teaspoon of salt and a several grinds of pepper.
  3. Pour off the fat from the skillet and wipe it out so there is no flour residue. Add 2 tablespoons of oil and turn the heat to medium-low. Sauté anchovies, garlic and rosemary, stirring constantly, for a minute, until fragrant. Scrape the mixture into a small bowl and set aside. Add 2 more tablespoons oil and cook celery, onions and carrots for 10-12 minutes over medium heat, stirring from time to time, until softened and starting to brown. Remove skillet from heat and stir in the rosemary garlic mixture.
  4. Spoon the vegetable mixture over chicken. Combine the chicken broth with the vinegar and pour it over the chicken and vegetables. Turn the heat up to high and when the liquid comes to a boil shut off the heat, cover the pot, set it in the middle of the oven and leave the chicken to braise for 1½ hours.
  5. Season with salt and pepper, to taste. Serve hot.

Notes

Make this ahead: Smothered chicken is only better the next day. If you want to make this a day head, cook it fully, let it cool in the pot, uncovered, for an hour or so and then put it in the fridge uncovered for an hour or so. Then cover it.

To Reheat: Take it out of the fridge an hour or so before dinner. Heat it slowly on the stove, covered, over low heat for 15-20 minutes or until it's heated through. If the sauce is too thick, add a few tablespoons of water.

[This post first appeared on Panning The Globe in Feb 2013. It was updated in November 2019 with new photos, added nutritional information, more clarifying details in the written post and clearer instructions in the recipe.]

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

  • Prep Time: 30 mins
  • Cook Time: 2 hours 20 mins
  • Category: Main Dish
  • Method: Braise
  • Cuisine: Italian

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

More Chicken Recipes

  • bowl filled with sesame coated linguine noodles, topped with matchstick cucumbers and carrots, sliced scallions and sesame seeds.
    Spicy Peanut Noodles: Chicken or Vegetarian
  • Arepas stuffed with chicken avocado salad, and a stack of five arepas in the background.
    Reina Pepiada: Venezuelan Arepas with Chicken and Avocado
  • chicken Marbella in a roasting pan with prunes, green olives and a garnish of chopped parsley
    Chicken Marbella from The Silver Palate
  • Two piece of Filipino chicken adobo - two braised chicken thighs coated with rich brown adobo sauce - on a bed of white rice, on a plate, with a sprig of bay leaves on the side.
    Filipino Chicken Adobo

Filed Under: All Recipes, Chicken, Dinner, Italian Recipes Tagged With: dairy-free

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Alina Duckham

    January 21, 2024 at 7:21 pm

    Lisa this was fabulous! Can’t wait to make again one day. Great cold winter comfort food!

    Reply
    • Lisa Goldfinger

      January 22, 2024 at 6:05 am

      Alina, I'm so glad you enjoyed this! Thanks for letting me know 🙂

      Reply
  2. Edgar

    March 08, 2022 at 8:00 am

    This dish really hit the spot last night for me and the family. So hearty and delicious! I was a little nervous about the anchovies, but I took the leap of faith and it paid off - great flavor. The recipe was easy to follow and it really wasn't much prep time. Thanks Panning the Globe!

    Reply
  3. Crystal L W

    February 27, 2020 at 11:37 pm

    I hate fish. I shuddered when I read anchovy. Do the anchovy pieces dissolve or does it taste like fish at all? Sounds so good except the anchovy scares the heck outta me.

    Reply
    • Lisa

      February 28, 2020 at 7:16 am

      haha, I totally understand how you feel. I'm not a fan of anchovies on their own but I love them in certain dishes. There's no fishy flavor at all in this dish. The anchovies add a wonderful umami (rich meaty) flavor. I think you should brave it. 🙂

      Reply
  4. Lisa Chin

    February 26, 2020 at 9:23 am

    Hi Lisa, this looks delicious! Will this recipe work well with dried rosemary?

    Reply
    • Lisa

      February 26, 2020 at 11:50 am

      Hi Lisa, I suspect it will be delicious with dried rosemary. I suggest you stir a teaspoon of dried rosemary into the sautéed vegetables just before you spoon them over the chicken. I hope you enjoy!!

      Reply
  5. Jen G.

    November 05, 2019 at 6:24 pm

    My husband is always asking me to make this dish and moans out loud every time he takes a bite. I always forget how incredible it is.

    Reply
  6. Barb Kenslea

    February 15, 2016 at 7:10 pm

    Hi Lisa, Susan and Steve cooked this dish for us the other night...it was awesome! The meat just fell off the bone! Can't wait to make it for our family.

    Barb & Matt

    Reply
    • Lisa

      February 16, 2016 at 9:23 pm

      I'm so glad you got to try that one - isn't it amazing how tender the chicken gets? I hope you enjoy it many times over ~ L

      Reply

Primary Sidebar

close up of smothered chicken with a fork digging in and mashed potatoes
Pinterest Pin: close up of a piece of smothered chicken with a fork stuck into a tender-looking piece

Hi, I'm Lisa! Welcome to Panning The Globe. Dive into my collection of delicious, healthy recipes, discover new global flavors, and create unforgettable meals for your family and friends. Learn More!

Healthy Easy Recipes for Spring!

  • Easy White Bean Turkey Chili Verde
  • Bowl of lemon asparagus risotto topped with shredded basil and parmesan
    Lemon Asparagus Risotto
  • Rows of colorful chopped veggies and chicken in a serving bowl: cherry tomatoes, chicken, cucumbers, red onion, carrots and avocados.
    Rotisserie Chicken Chopped Salad
  • a bowl of Korean Chicken Stew with Gochujang Sauce
    Korean Chicken Stew with Gochujang
  • overhead shot of a cast iron skillet filled with paella: shrimp, sausages, chicken, strips of pimiento and a parsley leaf in the middle
    Easy Spanish Paella Recipe
  • white bowl filled with roasted fennel, tomatoes and white beans
    Roasted Fennel, Tomatoes and White Beans
  • Fish in crazy water is a classic Neopolitan dish of fresh fish, poached with carrots, celery, onions and tomatoes. The fish is tender, the veggies are crisp-tender, the broth is sweet and delicious, and dinner is on the table in just 30 minutes.
    Fish In Crazy Water
  • rimmed baking sheet topped with baked chicken thighs, potatoes, red bell peppers, zucchini and green olives.
    Baked Chicken Thighs with Potatoes Peppers and Olives

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

close up of smothered chicken with a fork digging in and mashed potatoes
Pinterest Pin: close up of a piece of smothered chicken with a fork stuck into a tender-looking piece

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes
banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © Panning The Globe 2025 · All text, recipes, content and images on this site are the sole property of Lisa Goldfinger and Panning The Globe.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

426 shares