Ingredients:
• 1 tablespoon olive oil
• 6 chicken thighs
• 1 tablespoon + 1 teaspoon 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
• 1 (14.5 oz.) can of diced tomatoes
• 2 cups chicken stock
• 2 tablespoons chopped fresh parsley leaves
• 4 cups steamed white rice
Directions:
• Set a 10-inch, straight-sided sauté pan over medium-high heat and add the oil.
• Season the chicken thighs with 1 tablespoon creole seasoning.
• 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 other side for 3 to 4 minutes.
• Remove the chicken from the pan and add the butter and mushrooms. Sprinkle mushrooms with salt and pepper.
• Sauté the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes.
• Add the onions to the pan and sauté for 4 minutes. Add garlic and continue sautéing for 1 more minute.
• 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, diced tomatoes, chicken stock, 1 teaspoon creole seasoning and parsley to the pan, bring to a boil and reduce to simmer.
• Return the chicken to the pan, and cook uncovered for 30 minutes.
• Serve the chicken over rice.
