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A close-up of tender Missspot Chicken simmering in a rich, dark sauce in a cast iron skillet, garnished with fresh herbs.

Mississippi Mud Chicken

Dive into the rich, savory, and subtly sweet depths of Mississippi Mud Chicken, featuring tender chicken thighs braised in a unique 'mud' sauce. This dish boasts a complex flavor profile with hints of smoky paprika, dark cocoa, and a gentle kick, perfect for a comforting weeknight meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs Bone-in, skin-on chicken thighs about 4-6 pieces, patted dry
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tbsp Olive oil
For the "Mud" Sauce
  • 1 cup Chicken broth
  • 1/4 cup Ketchup
  • 2 tbsp Dark brown sugar packed
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Unsweetened cocoa powder natural or Dutch-processed
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/8 tsp Cayenne pepper or to taste
  • 1 tsp Cornstarch (optional, for thickening)
  • 2 tbsp Water (optional, for cornstarch slurry)

Equipment

  • Large Dutch Oven or Oven-Safe Pot
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Chicken
  1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry thoroughly with paper towels. Season both sides of the chicken with salt and black pepper.
  2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, place the chicken thighs skin-side down in the pot and sear for 5-7 minutes until the skin is deeply golden brown and crispy. Flip the chicken and sear for another 2-3 minutes on the other side. Remove chicken from the pot and set aside.
Make the "Mud" Sauce
  1. In a medium bowl, whisk together the chicken broth, ketchup, dark brown sugar, Worcestershire sauce, apple cider vinegar, unsweetened cocoa powder, smoked paprika, garlic powder, onion powder, and cayenne pepper until well combined and smooth.
  2. Pour the sauce into the same Dutch oven (no need to clean) and bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
Combine and Cook
  1. Return the seared chicken thighs to the Dutch oven, nestling them into the sauce. Ensure the chicken is partially submerged. Bring the sauce back to a gentle simmer.
  2. Cover the Dutch oven and transfer it to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 175°F (80°C) for thighs.
  3. If you desire a thicker sauce, remove the chicken from the pot and keep warm. Place the Dutch oven back on the stovetop over medium heat. In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency. Return chicken to the sauce.
  4. Serve the Mississippi Mud Chicken hot, spooning extra sauce over the chicken. It pairs wonderfully with rice, mashed potatoes, or grits, and a side of collard greens or roasted vegetables.

Notes

For best flavor, make sure to pat the chicken completely dry before searing to achieve a crispier skin. Don't be shy with the cocoa powder; it adds depth and color without making the dish taste like chocolate. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.