Smothered Chicken

• servings: 4 servings
• active time: 25 minutes
• total time: 55 minutes

Ingredients

1 1/2 to 2 pounds bone-in, skin on chicken thighs (4 total)

1 teaspoon plus 1 Tablespoon Creole seasoning, divided

1/2 cup all-purpose flour

1/4 cup vegetable oil

1 tablespoon butter

3 cloves garlic, minced

1 cup sliced onion (about 1 small)

1 teaspoon fresh thyme

1 1/3 cups reduced sodium chicken broth

1/2 cup heavy cream

1/2 teaspoon smoked paprika

1/4 teaspoon salt

2 tablespoons chopped parsley

Directions

Dredge Chicken Preheat oven to 350ºF. Pat chicken thighs dry. Season chicken with 1 teaspoon of creole seasoning. In a small bowl combine remaining 1 tablespoon creole seasoning and flour. Set aside 2 tablespoons of flour mixture. (This will be used for thickening the sauce.) Dip chicken thighs into the remaining flour mixture until fully coated. Place thighs on a sheet pan or plate, repeat with remaining thighs.

Cook Chicken In a 12-inch cast iron skillet, heat oil over medium high heat. Cook chicken thighs, skin side down until browned, 5 to 7 minutes. Turn and cook 5 minutes more. (Chicken will not be done at this point.) Remove from pan and set aside. Wipe skillet clean with a paper towel.

Make Sauce Add butter, onions, garlic and thyme to skillet. Cook over medium-low heat, for 2 to 3 minutes stirring occasionally until onion is translucent. Add the reserved flour mixture to the skillet stirring for 30 seconds or until the flour mixture is golden brown. Whisk in the chicken broth and heavy cream, until incorporated. Stir in smoked paprika and salt.

Bake Add chicken to sauce in skillet. Bake, uncovered, for 20 to 30 minutes until chicken is 175ºF internal temperature. Top with parsley and serve immediately.

Nutrition

• Serving Size: 4 chicken thighs and 1 1
• Calories: 827 kcal
• Total Fat: 59 g
• Saturated Fat: 19 g
• Unsaturated Fat: 38 g
• Trans Fat: 1 g
• Cholesterol: 332 mg
• Sodium: 1558 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 58 g