Garlic and Cream Chicken over Rice

Prep Time: 15 mins  | Cook Time:  1 ¼ hours | Course: Dinner | Servings: 4-6

Butter, cream and garlic sauce over chicken with parmesan cheese and a perfect pot of rice. The creamy garlic almost melts in a low cooking oven, braising the chicken to tender perfection. Perfect over rice (I used short grain) or your favorite pasta noodle. Thanks to Easy Weeknight for this inspiration...she had me at 15 garlic cloves. Amazing paired with my favorite white wine, a dry Riesling from Smith Madrone. https://www.smithmadrone.com/wines/riesling.htm

4-6 bone in chicken thighs

1 Tbsp olive oil

Salt and pepper, to taste

½ cup onion, diced

4 Tbsp butter

15 whole garlic cloves, peeled

1 cup chicken broth

1 cup whipping cream

1 tsp chives, dried

1 Tbsp onion powder

1 pinch red pepper flakes

½ tsp salt

2 Tbsp parsley, chopped

2 Tbsp green onions, chopped

½ cup parmesan cheese, grated

A perfect pot of cooked rice (or pasta)

Preheat oven to 300*. Rinse and dry chicken in between paper towels and season with salt and pepper. Heat olive oil in a large skillet over medium high heat and add chicken skin side down. Brown both sides about 5 minutes each. Place chicken on a platter to cool a bit and remove skin. Remove most of the fat from the skillet keeping about 1 Tbsp. Cook onion in the fat scraping up any flavorful browned bits, add in butter, garlic, chicken broth, whipping cream, chives, onion powder, red pepper flakes and salt. Nestle chicken back in the skillet and place in the oven for an hour. Check to be sure chicken is done, top with parmesan cheese, parsley and green onion. Place a piece of chicken over the rice with a ladleful of garlic cream sauce.