Description
Mississippi Mud Chicken is a savory and hearty dish featuring bone-in, skin-on chicken thighs browned to perfection and simmered in a rich, flavorful sauce made with beef broth, Worcestershire sauce, soy sauce, tomato paste, and smoked paprika. Finished in the oven, this comforting meal is perfect for a family dinner and garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp smoked paprika
Sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp brown sugar
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Heat the Olive Oil: In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Season the Chicken: Season the 4 bone-in, skin-on chicken thighs generously with salt, pepper, and 1 teaspoon smoked paprika for a smoky depth.
- Brown the Chicken: Place the chicken thighs skin-side down in the hot skillet. Brown them for about 5 minutes per side until each side is golden and crisp. Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: In the same skillet with the residual oil and flavorful browned bits, add the finely chopped onion and minced garlic. Sauté until they are softened and fragrant, approximately 3-4 minutes.
- Create the Sauce: Stir in 1 tablespoon tomato paste, 1 tablespoon brown sugar, 1/4 cup Worcestershire sauce, 2 tablespoons soy sauce, and 1 cup beef broth into the skillet. Simmer the sauce gently for 5 minutes to combine flavors and allow it to thicken slightly.
- Return Chicken to Skillet: Nestle the browned chicken thighs back into the skillet, spooning the rich sauce over the top to coat thoroughly.
- Bake the Chicken: Transfer the ovenproof skillet to the preheated oven. Bake for 25-30 minutes until the chicken is cooked through and juices run clear, ensuring tenderness and juiciness.
- Garnish and Serve: Remove the skillet from the oven and sprinkle freshly chopped parsley over the chicken for a bright, fresh finish. Serve warm.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and moistness for this recipe.
- If you don’t have an ovenproof skillet, transfer everything to a baking dish before placing it in the oven.
- Adjust seasoning to your taste; add more brown sugar for sweetness or extra smoked paprika for smokiness.
- Fresh parsley garnish is optional but adds a fresh color contrast and flavor.
