Retro Supper Club Recipes

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Title: Smothered Chicken Thighs
Categories: Poultry, Herbs, Dairy
Yield: 4 servings

1/2 c A-P flour
1 ts Seasoned salt
1/2 ts Pepper
4 Bone-in chicken thighs
- (1 1/2 b)
1/2 c Oil
2 1/2 c Chicken broth
1 ts Beef bouillon granules
1 ts Worcestershire sauce
3/4 ts Onion powder
3/4 ts Garlic powder
1/4 ts (ea) dried thyme, dried
- crushed rosemary & rubbed
- sage
1/3 c Half & Half cream

In a shallow bowl, combine flour, seasoned salt and
pepper. Reserve 4 tablespoons for gravy. Add chicken, a
few pieces at a time, and toss to coat; shake off
excess.

In a large skillet, heat oil over medium-high heat.
Brown chicken on both sides. Remove from pan. Discard
drippings, reserving 3 tablespoons in pan. Stir in
reserved flour mixture until blended; gradually whisk in
broth and bouillon, stirring to loosen browned bits from
pan. Add Worcestershire sauce and seasonings.

Return chicken to pan; bring to a boil. Reduce heat;
simmer, covered, 15 minutes longer.

Stir in cream; serve immediately.

Taste of Home Test Kitchen

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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