• 1 tablespoon olive oil
• 6 chicken thighs
• 1 tablespoon creole seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 16 ounces  mushrooms, thinly sliced
• 1 cup sliced yellow onion
• 1 tablespoon minced garlic
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 2 tablespoons coarsely chopped fresh rosemary leaves
• 4 cups steamed white rice
• 2 tablespoons chopped fresh parsley leaves

• Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil.
• Season the chicken thighs with the creole seasoning, 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.

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