Description

A hearty, flavorful recipe featuring bone-in, skin-on chicken thighs simmered in a rich, savory sauce made with beef broth, Worcestershire sauce, soy sauce, tomato paste, and brown sugar. The chicken is first seared on the stovetop to develop a crisp golden skin, then finished in the oven to ensure juicy, tender meat. This Mississippi Mud Chicken combines smoky, sweet, and umami flavors for a satisfying main dish perfect for dinner.

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)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
Heat Oil and Brown Chicken: Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Season the chicken thighs with salt, pepper, and smoked paprika. Place the chicken in the skillet and brown on both sides for about 5 minutes per side until the skin is golden and crispy. Remove the chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet with the remaining oil and chicken drippings, sauté the finely chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.
Make Sauce: Stir in the tomato paste, brown sugar, Worcestershire sauce, soy sauce, and beef broth into the onion and garlic mixture. Bring the mixture to a gentle simmer and cook for 5 minutes to allow flavors to meld and to slightly thicken the sauce.
Return Chicken to Skillet: Nestle the browned chicken thighs back into the skillet, spooning some of the sauce over the top to coat the chicken.
Bake Chicken: Transfer the entire ovenproof skillet to the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Garnish and Serve: Remove the skillet from the oven, garnish the chicken with fresh parsley if desired, and serve hot with your preferred side dishes.

Notes

You can substitute chicken drumsticks or boneless thighs if preferred, adjusting cooking time accordingly.
For a spicier version, add a pinch of cayenne pepper or red pepper flakes when seasoning the chicken.
Make sure to use an ovenproof skillet to avoid transferring the chicken to another dish before baking.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.