Ingredients:
4 bone-in, skin-on chicken thighs
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1/4 cup vegetable oil
1 large onion, thinly sliced
1 bell pepper, thinly sliced
3 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped (for garnish)
Directions:
In a large bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Dredge the chicken thighs in the seasoned flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and bell pepper. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Sprinkle 2 tablespoons of the seasoned flour used for the chicken over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth and bring to a simmer. Stir in the heavy cream and Worcestershire sauce.
Return the chicken thighs to the skillet, skin side up, and reduce the heat to low. Cover and simmer for 30-35 minutes, or until the chicken is cooked through and tender.
Garnish with chopped fresh parsley before serving.
Serve hot and enjoy!
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 450 kcal per serving | Servings: 4 servings