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- 6-7 bone in, skin on chicken thighs
- 2 tsp granulated garlic or garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tsp oregano
- 1 tsp Creole or Cajun seasoning
- 1/2 tsp chili powder
- 1/2 tsp chili flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup flour
- 1 small onion, sliced
- 4 garlic cloves, chopped
- 3 Tbsp butter
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 Tbsp parsley, divided
- 2 Tbsp oil
- Preheat oven to 400°F.
- Mix garlic power, onion powder, paprika, oregano, Creole seasoning, chili powder, salt, pepper and chili flakes in a bowl.
- Use half of the above seasoning to season the chicken thighs all over, making sure to rub it under the skin.
- Mix the remaining seasoning with the flour. Dredge the chicken in flour shaking the excess off.
- Heat oil in a skillet over medium high heat, put the chicken skin side down and fry for 4-5 minutes, or till it gets a nice golden brown sear. Flip and cook for another 3-4 minutes. Plate it out.
- In the same skillet, add onion and sauté for 5 minutes. Add in garlic and give a stir for a minute.
- Add in butter and let it melt. Stir 4 Tbsp of remaining seasoned flour and keep on stirring till it gets slight brown color, about 2 minutes.
- Add in chicken broth slowly, whisking all the time, creating a gravy. Season it with 1/4 tsp of chili flakes for color.
- Add in cream and cook till it starts to thicken up.
- Place chicken back in along with any juices, skin side up. Season it with fresh parsley.
- Bake it covered in preheated oven for 1 hour. Uncover and bake an additional 5-6 minutes so the skin gets some color.
- Garnish it with fresh parsley and serve.