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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


  1. Preheat oven to 400°F.
  2. Mix garlic power, onion powder, paprika, oregano, Creole seasoning, chili powder, salt, pepper and chili flakes in a bowl.
  3. Use half of the above seasoning to season the chicken thighs all over, making sure to rub it under the skin.
  4. Mix the remaining seasoning with the flour. Dredge the chicken in flour shaking the excess off.
  5. 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.
  6. In the same skillet, add onion and sauté for 5 minutes. Add in garlic and give a stir for a minute.
  7. 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.
  8. Add in chicken broth slowly, whisking all the time, creating a gravy. Season it with 1/4 tsp of chili flakes for color.
  9. Add in cream and cook till it starts to thicken up.
  10. Place chicken back in along with any juices, skin side up. Season it with fresh parsley.
  11. Bake it covered in preheated oven for 1 hour. Uncover and bake an additional 5-6 minutes so the skin gets some color.
  12. Garnish it with fresh parsley and serve.

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