CREOLE SMOTHERED CHICKEN

Creole Smothered Chicken image

Number Of Ingredients 14

12 pieces Boneless chicken thighs
1 cup All purpose flour
2 teaspoon Paprika
1 teaspoon Fresh ground black pepper
.5 teaspoon Garlic powder
1.5 teaspoon Kosher salt (adjust to taste)
1/4 teaspoon Cayenne pepper (adjust to taste)
1/2 cup Parsley (finely chopped
3/4 cup Celery (finely chopped)
1 piece Medium yellow onion
3/4 cup Green bell pepper (finely chopped)
1 cup Oil (adjust to cover pan .5 cm depth)
3/4 cup Heavy cream
1.5 cups Chicken stock

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.