CREOLE SMOTHERED CHICKEN
Steps:
- Season chicken thighs liberally with dry spices on both sides.
- Add flour to a large flat vessel for dredging and mix with remaining dry spices.
- Dredge chicken thighs in flour and keep aside.
- Add oil to pan and heat to about 350 F (infrared thermometer works best)
- Fry chicken for 3.5 minutes per side in batches, don't overcrowd.
- Keep fried chicken aside.
- Add all finely chopped veggies to the same pot and oil you fried your chicken.
- Cook veggies for 6 to 10 minutes or until very well carmelized.
- Add 2 Tbsp of your leftover flour dredge and cook for 3 minutes to make a roux.
- Add heavy cream and stir until well incorporated.
- Add stock and stir until well incorporated.
- Taste and adjust salt and paprika.
- Add fried chicken to the pot and turn each piece so that it is covered in sauce.
- Transfer (uncovered) to 425 F oven.
- Bake for 20 minutes.
- Remove and turn chicken pieces.
- Bake for 10 more minutes.
- Transfer to a serving dish and serve with rice or mashed potatoes.
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