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Smothered Chicken


Rate this recipe 4/5 (1 Votes)
Smothered Chicken 0 Picture


  • 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
  • 1/2 cp mayonnaise
  • 1 T French herb roasting rub, McCormick
  • 11/2 tsp garlic salt
  • 4 large shallots, peeled and sliced
  • 1 T extra virgin olive oil
  • 2 cps dry white wine
  • 1/2 cp heavy cream
  • 1 pkg garlic and herb sauce
  • salt and pepper


Servings 6
Preparation time 20mins
Cooking time 65mins


Step 1

Preheat oven to 375.
In a bowl, stir together mayonnaise, herb rub, and garlic salt; liberally brush over chicken pieces. Place chicken in a shallow roasting pan. Toss sliced shallots with olive oil and scatter around chicken.
Roast for 45-55 minutes or until chicken is no longer pink at the bone and juices run clear. Transfer chicken to serving platter; loosely tent with foil to keep warm. Leave shallots in roasting pan.
Place roasting pan on rangetop over medium-high heat. De-glaze pan with wine and reduce by half. Stir in cream and sauce mix. Bring to a boil; reduce heat. Simmer about 3 minutes or until thickened, stirring occasionally. Season to taste with salt and pepper. Arrange chicken on serving platter. Spoon hot sauce over chicken


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