Name: Baked Chicken Thighs in Hatch Chile Cream Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Bone-in chicken thighs - 2 pounds; Salt and freshly ground black pepper to taste - 2 pounds; Oil - 1 tablespoon; Salted butter - 1 tablespoon; Hatch chile peppers, seeded and sliced - 1 cup; Sliced onion - 1 cup; Garlic, pressed - 3 cloves; Heavy whipping cream - ½ cup; Taco seasoning - 2 tablespoons

Baked Chicken Thighs in Hatch Chile Cream Sauce

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baked Chicken Thighs in Hatch Chile Cream Sauce

1. Bone-in chicken thighs - 2 pounds

2. Salt and freshly ground black pepper to taste - 2 pounds

3. Oil - 1 tablespoon

4. Salted butter - 1 tablespoon

5. Hatch chile peppers, seeded and sliced - 1 cup

6. Sliced onion - 1 cup

7. Garlic, pressed - 3 cloves

8. Heavy whipping cream - ½ cup

9. Taco seasoning - 2 tablespoons

How to cook deliciously - Baked Chicken Thighs in Hatch Chile Cream Sauce

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Season chicken thighs with salt and pepper.

3. Stage

Heat oil in a cast iron skillet over medium heat. Cook chicken in the hot oil without moving to blacken skin, about 4 minutes. Turn chicken and cook about 2 more minutes. Transfer chicken to a plate.

4. Stage

Add butter to the skillet. Cook chile peppers and onion in the melted butter until crisp-tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream until combined. Season with taco seasoning, salt, and pepper.

5. Stage

Place chicken on top of onions and chiles and cover with foil.

6. Stage

Place in the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).