AuthoradminCategoryChicken
Begin by blending chili powder, oregano, granulated onion and paprika and setting aside.
In a large bowl, lightly season the chicken with a few pinches of the blended seasoning. add salt and pepper as well to taste.
In a second bowl, add flour and remaining seasoning blend along with some additional salt and black pepper and whisk well.
Dredge each piece of chicken well and place on a grated baking sheet. Set aside.
In a medium skillet, heat oil over medium high heat and brown chicken (covered) on both sides, beginning with the skin side down. (4-6 mins on each side)
Once browned, remove chicken thighs and begin browning the roughly chopped onions in the same pan, drippings and all, until the onions begin to become translucent.
As the onions lose color, add minced garlic red pepper flakes and butter to the pan and whisk to prevent burning.
Begin adding a few tablespoons of flour to create a rough for the gravy. Continue whisking. The gravy will begin to seize up and become "lumpy".
While continuing to whisk, begin to slowly add chicken stock, bringing the gravy to a desired consistency.
Slowly add heavy whipping cream while continuing to whisk. Add chicken pieces back into the pan with the gravy and simmer, covered, for an additional 5 minutes before transferring to your preheated oven.
Bake chicken in pre-heated oven for 60 minutes. Serve hot, with rice or mashed potatoes and enjoy!
Ingredients
Directions
Begin by blending chili powder, oregano, granulated onion and paprika and setting aside.
In a large bowl, lightly season the chicken with a few pinches of the blended seasoning. add salt and pepper as well to taste.
In a second bowl, add flour and remaining seasoning blend along with some additional salt and black pepper and whisk well.
Dredge each piece of chicken well and place on a grated baking sheet. Set aside.
In a medium skillet, heat oil over medium high heat and brown chicken (covered) on both sides, beginning with the skin side down. (4-6 mins on each side)
Once browned, remove chicken thighs and begin browning the roughly chopped onions in the same pan, drippings and all, until the onions begin to become translucent.
As the onions lose color, add minced garlic red pepper flakes and butter to the pan and whisk to prevent burning.
Begin adding a few tablespoons of flour to create a rough for the gravy. Continue whisking. The gravy will begin to seize up and become "lumpy".
While continuing to whisk, begin to slowly add chicken stock, bringing the gravy to a desired consistency.
Slowly add heavy whipping cream while continuing to whisk. Add chicken pieces back into the pan with the gravy and simmer, covered, for an additional 5 minutes before transferring to your preheated oven.
Bake chicken in pre-heated oven for 60 minutes. Serve hot, with rice or mashed potatoes and enjoy!