JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Creamy Smothered Chicken Thighs
| Creamy Smothered Chicken Thighs | Print |
Recipe By: Alice Morrow
Creamy Smothered Chicken Thighs
Ingredients
- 4-6 boneless, skinless chicken thighs
- 2 large white onions, sliced
- 2 green bell peppers, cut in chunks
- 1 (8-oz.) container baby portabella mushrooms, sliced
- Olive oil
- Flour
- Salt, red/black pepper
- 1 c. half and half
- 1 c. chicken broth
- 1 T. Kitchen bouquet
- Chopped fresh parsley
Instructions
- In good size Dutch oven, drizzle the bottom of pan with olive oil and place over medium heat.
- Season the chicken pieces with salt, red/black pepper and dust with flour. Shake off excess flour.
- Brown the chicken on all sides. When done, remove from pot and place on baking sheet. Set aside.
- In same pot, saute the onions until soft and golden.
- Add the bell peppers and cook until they start to soften.
- Add the mushrooms and saute for 2-3 minutes. Season with salt, red/black pepper.
- In a measuring glass, pour in ½ c. half and half and ½ c. broth, along with the Kitchen Bouquet. Mix well.
- Pour into dish with saute onions, etc. Stir to blend. Heat for 1-2 minutes.
- Add another ½ c. half and half and ½ c. broth.
- Stir to mix well.
- Lower heat and place the chicken pieces into the gravy. Cover and simmer for 20-30 minutes depending on size of chicken pieces. Cook until done.
- Garnish with chopped parsley.
Notes
*****You can use chicken breasts or a combination of the both is desired. I like to serve this over nice egg noodles or mashed potatoes. Great tasty dish!
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