BAKED CHICKEN THIGHS IN HATCH CHILE CREAM SAUCE

Baked Chicken Thighs in Hatch Chile Cream Sauce image

I keep Hatch chiles in my freezer year-round and am always experimenting different dishes to make with them. I served this dish over white rice. Feel free to use canned Hatch chiles if fresh are not in season.

Provided by Yoly

Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs

Time 50m

Yield 4

Number Of Ingredients 9

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Ingredients

2 pounds bone-in chicken thighs
salt and freshly ground black pepper to taste
1 tablespoon oil
1 tablespoon salted butter
1 cup Hatch chile peppers, seeded and sliced
1 cup sliced onion
3 cloves garlic, pressed
½ cup heavy whipping cream
2 tablespoons taco seasoning

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Season chicken thighs with salt and pepper.
Heat oil in a cast iron skillet over medium heat. Cook chicken in the hot oil without moving to blacken skin, about 4 minutes. Turn chicken and cook about 2 more minutes. Transfer chicken to a plate.
Add butter to the skillet. Cook chile peppers and onion in the melted butter until crisp-tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream until combined. Season with taco seasoning, salt, and pepper.
Place chicken on top of onions and chiles and cover with foil.
Place in the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 563.2 calories, Carbohydrate 12.3 g, Cholesterol 176.1 mg, Fat 39.8 g, Fiber 1.7 g, Protein 37.5 g, SaturatedFat 15.5 g, Sodium 472.5 mg, Sugar 4.5 g