Ingredients
4
4 servings
- •2 pounds bone-in chicken thighs
- •salt and freshly ground black pepper to taste
- •1 tablespoon oil
- •1 tablespoon salted butter
- •1 cup Hatch chile peppers, seeded and sliced
- •1 cup sliced onion
- •3 cloves garlic, pressed
- •½ cup heavy whipping cream
- •2 tablespoons taco seasoning
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Season chicken thighs with salt and pepper.
- 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.
- 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.
- Place chicken on top of onions and chiles and cover with foil.
- 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).
Nutritional Facts
Per 4 servings
- Calories: 563
- Carbohydrate: 12g
- Fat: 40g
- Fiber: 2g
- Protein: 38g
- Sugar: 5g
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