What if I don't have weights for pressing the chicken?

You can use heavy canned goods wrapped in foil, a cast iron skillet, or even a few heavy cookbooks wrapped in plastic. The key is applying even pressure to the chicken to ensure maximum contact with the cooking surface.

Can I use boneless chicken instead of a whole chicken?

While you can use boneless pieces, the whole spatchcocked chicken creates a much more flavorful result because of the bones and skin. If using boneless pieces, significantly reduce the cooking time and check temperature frequently to avoid overcooking.

What can I substitute for white wine in the gravy?

If you prefer not to use wine, substitute with additional chicken stock and add a tablespoon of white wine vinegar or lemon juice to achieve a similar brightness and acidity.

Can I make the potatoes ahead of time?

Yes! Prepare the potatoes up to a day ahead, refrigerate, and reheat in the microwave or oven with a splash of cream. Stir in the fresh herbs just before serving for the brightest flavor and color.

Smothered Chicken with Spring Smashed Potatoes

Description

This Smothered Chicken with Spring Smashed Potatoes and White Wine Gravy recipe features a juicy spatchcocked chicken cooked to crispy perfection, served with creamy herbed smashed potatoes and a bright, flavorful white wine gravy with peas. It’s a comforting and impressively delicious meal, perfect for spring dinners or any special family gathering.

Ingredients

Units Scale

For the Smothered Chicken

1 (3 to 4 pound) whole chicken
Kosher salt and pepper, to taste
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

For the 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 (such as basil, parsley, and chives)
Kosher salt and pepper, to taste

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Instructions

Prepare the Chicken – Spatchcock the whole chicken by cutting out the backbone and flattening it. Season the chicken generously all over with kosher salt and pepper.
Sear the Chicken – Heat a large cast iron skillet over medium. Melt 2 tablespoons butter, then place the chicken skin-side down, tucking the wings underneath. Cover with a heavy plate or baking dish, and weigh it down with bricks or weights. Cook for 25 to 30 minutes until the skin is crispy and golden brown.
Flip and Cook More – Remove the weights and carefully flip the chicken skin-side up. Replace the plate and weights. Cook for an additional 15 to 20 minutes.
Make the Gravy – Transfer the chicken to a plate. Leave up to 1/4 cup fat in the skillet. Whisk in the minced garlic and flour to form a golden roux. Slowly whisk in the chicken stock and white wine, stirring until thickened. Stir in the frozen peas and cook until the gravy is smooth and peas are warmed through.
Finish Chicken in Gravy – Return the chicken to the skillet, skin-side up, nestling it in the gravy. Cover again with the plate and weights. Cook for another 20 to 30 minutes, or until the internal temperature reaches 165°F.
Make the Spring Smashed Potatoes – Place the baby gold potatoes in a pot, cover with cold water, and add a few pinches of salt. Bring to a boil and cook 10 to 15 minutes, until fork-tender. Meanwhile, melt butter with heavy cream in a saucepan; add garlic and remove from heat. Drain the potatoes, return to pot, and mash with skins. Stir in the melted butter/cream mixture, chopped fresh herbs, and season with salt and pepper. Mash to desired texture and taste for seasoning.
Serve – Pull the chicken apart (it should easily fall off the bone) and serve alongside spring smashed potatoes, topped with the white wine gravy and peas.

Notes

Ensure your skillet and weights are very sturdy for safe cooking.
Feel free to use a variety of fresh herbs for the potatoes to brighten up the flavor.
Check chicken temperature with an instant-read thermometer for food safety.
Use high-quality dry white wine for a richer gravy flavor; avoid sweet wines.
Leftover gravy can be stored and enjoyed with bread or over other dishes.

Nutrition

Serving Size: 1/4 of recipe
Calories: 670
Sugar: 4g
Sodium: 820mg
Fat: 31g
Saturated Fat: 13g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 5g
Protein: 52g
Cholesterol: 186mg