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

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).