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Chicken Smothered in Onion Gravy

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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes

Ingredients
  

  • 6-8 Bone-in Chicken Thighs or 4 Chicken Hind Quarters
  • 1-2 Tbsp of Creole seasoning from the recipe here, or use Tony Chachere from the store
  • 1 cup all-purpose flour
  • Oil for frying I prefer a neutral flavored oil for this.
  • 1 small onion
  • 2 garlic cloves
  • ½ tsp crushed red pepper
  • 2 cups chicken broth
  • ½ cup heavy cream or whole milk
  • 2 Tbsp butter
  • Parsley for garnish

Instructions
 

  • Season the chicken with the Creole seasoning on both sides.
  • Add ½ to 1 Tbsp of the Creole seasoning to the flour and mix through.
  • Coat the chicken pieces thoroughly with the flour mix, and shake off any excess.
  • Preheat a skillet with a good amount of oil.
  • Fry half of the chicken skin side down for 5 minutes in the covered skillet, then flip and fry another 5 minutes in the covered skillet. Remove and then fry the rest of the chicken.
  • When the chicken is done, add the onions to the skillet to brown for 4 minutes.
  • Add the garlic and the crushed red pepper and cook for an additional minute.
  • Add the butter to melt, and then add 2-3 Tbsp of the leftover seasoned flour and cook until there is no white, stirring continuously.
  • Add the chicken broth slowly, stirring the whole time, until everything is mixed evenly.
  • Add the heavy cream slowly, stirring the whole time, until everything is mixed evenly.
  • Add some of the gravy to the bottom of a baking dish, and place the chicken in the dish.
  • Pour the rest of the gravy over the top of the chicken, cover and cook in a 425 degree oven for 1 hour.
  • Sprinkle with parsley and serve the chicken and gravy over cooked rice.