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1 Tbsp olive oil
6 chicken thighs
1 Tbsp Fat Boy Cajun Rub
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp butter
16 oz mushrooms, thinly sliced
1 cup sliced yellow onion
1 Tbsp minced garlic
2 Tbsp all purpose flour
2 Tbsp tomato paste
2 cups chickens stock
2 Tbsp coarsely chopped fresh rosemary leaves
4 cups white or brown rice
2 Tbsp chopped fresh parsley leaves
Set a 10-inch saute pan over medium-high heat and add the oil. Season the chicken thighs with the cajun rub, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes.
Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes.
Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer.
Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.