Baked Chicken Thighs in Hatch Chile Cream Sauce

I keep Hatch chiles in my freezer year-round and am always experimenting different dishes to make with them. I served this dish over white rice. Feel free to use canned Hatch chiles if fresh are not in season.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 563 Calories

Ingredients

• ½ cup heavy whipping cream
• 1 cup sliced onion
• salt and freshly ground black pepper to taste
• 1 tablespoon oil
• 1 tablespoon salted butter
• 2 tablespoons taco seasoning
• 3 cloves garlic, pressed
• 2 pounds bone-in chicken thighs
• 1 cup Hatch chile peppers, seeded and sliced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Season chicken thighs with salt and pepper.

Step 3

Heat oil in a cast iron skillet over medium heat. Cook chicken in the hot oil without moving to blacken skin, about 4 minutes. Turn chicken and cook about 2 more minutes. Transfer chicken to a plate.

Step 4

Add butter to the skillet. Cook chile peppers and onion in the melted butter until crisp-tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream until combined. Season with taco seasoning, salt, and pepper.

Step 5

Place chicken on top of onions and chiles and cover with foil.

Step 6

Place in the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).