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Chicken thighs - Skillet Smothered Recipe


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     Chicken thighs - Skillet Smothered

Category   Entrees - Maindishes
Sub Category   None

2 to 3 lbs chicken thighs, bone-in or boneless, or legs
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried oregano
1 tsp. dried thyme
1 tsp. black pepper
salt to taste
1-1/2 Cups flour
1/2 Cup vegetable oil
4 Tbl. butter
2 onions, sliced, we used one large onion only
2 Cups chicken broth
2 Cups water
1 Cup heavy cream
Fresh parsley for garnish, optional

Preheat oven to 425 deg. In shallow dish, combine the seasonings with the flour, setting one cup aside. Roll the chicken thighs in the flour in the dish. In 15 inch or larger cast iron skillet, heat oil over medium heat. Add chicken and brown approximately 5 minutes per side.
Remove chicken from pan the set on a plate. Add butter to the skillet and melt. Add the onions and cook for 3-4 minutes until soft. Add the 1 Cup flour to onions and stir until well coated.
Cook over medium heat until flour begins to bubble, about 2 minutes. Carefully add chicken broth and water to skillet, whisk to blend and make gravy. It should thicken quickly.
Remove pan from heat and add heavy cream. Return chicken to the skillet, letting them slowly sink into the gravy. Place filled skillet into oven and bake for one hour. (We used boneless thighs and baked for 30 minutes.) Temperature should be 165 deg. Garnish when serving.
Serving Suggestions
This dish was fabulous!! Served with mashed potatoes. You can substitute half and half for cream.

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