Smothered Chicken

1. 1

   Season both sides of chicken thighs with salt, pepper, and garlic powder.

2. 2

   For the seasoned flour, whisk flour, garlic powder, smoked paprika, onion powder, salt, and pepper together in a shallow bowl. Set aside 3 tablespoons of the seasoned flour.

3. 3

   Dredge the chicken in the remaining seasoned flour; set aside on a plate.

4. 4

   Heat a cast iron skillet over medium heat; melt butter with olive oil. Fry the chicken in the skillet until both sides are golden brown, about 7 minutes per side. They will not be fully cooked.

5. 5

   Remove the chicken from the skillet. Add the shallot and mushrooms to the skillet, and cook and stir until softened, about 3 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds.

6. 6

   Sprinkle the reserved seasoned flour over the mixture. Stir until a smooth paste forms. Slowly whisk in the bone broth, continue whisking, and add the evaporated milk.

7. 7

   Return the chicken thighs to the skillet, cover, and reduce the heat to low; continue cooking until an instant-read thermometer inserted near the center of the thighs reaches 165 degrees F (74 degrees C), 20 to 25 minutes.

• Calories 831.62 kcal High
• Protein 107.24 g Good Source
• Carbs 37.57 g Moderate
• Total Fat 27.52 g High
• Saturated Fat 7.07 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 343.99 mg High
• Sodium 1000.46 mg High
• Fiber 3.41 g Moderate
• Sugar 6.98 g Moderate
• Added Sugar 0.08 g Low Source
• Calcium 189.28 mg Moderate
• Iron 2.83 mg Moderate
• Potassium 559.71 mg Moderate
• Vitamin A 32.25 mcg_rae Low Source
• Vitamin C 11.64 mg Moderate
• Vitamin D 1.25 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅