Sour Cream Smothered Chicken
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Prep Time
15 Minutes -
Cook Time
20 Minutes -
Servings
4–6
Ingredients
- 1 pkg boneless/skinless thighs
- 2 tbsp Kosher Salt
- ¼ tsp Black Pepper
- 1 tbsp Granulated Garlic
- 1 tbsp Smoked Paprika
- 1 tbsp Dark Chili Powder
- 2 tbsp Clarified Butter/ghee
- 1 tbsp Shallots-chopped
- 1 tbsp Garlic-chopped
- 1 cup White Wine
- 1 cup Hiland Dairy Heavy Whipping Cream
- 2 tbsp Hiland Dairy Sour Cream
- 1 cup Mozzarella-shredded
- Parsley-chopped(garnish)
Directions
- Place the chicken thighs in a large bowl. In a small bowl combine salt, pepper, granulated garlic, paprika, And chili powder. Season the top of the chicken twice. Put on your work gloves and mix the chicken thoroughly to coat each thigh and the spice.
- Place a medium skillet on the stove top over medium high heat. Add 2 tablespoons of clarified butter. Put the chicken thighs in skin side down, and cook for two minutes. Turn them over and cook for another two minutes. Remove them from the skillet.
- Add two more tablespoons of clarified butter to the skillet and melt. Add shallots and garlic and sauteed for one minute. Deglaze with white wine and allow the wine to reduce by half. Add the heavy whipping cream and bring to a boil. Replace the chicken thighs in the skillet and add 2 heaping tablespoons of sour cream. Cook for 10 minutes.
- Top each thigh with mozzarella and place in oven for 5 minutes until the cheese is melted and started to brown. Garnish with chopped parsley.
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