@blackskullsreaper: Smothered Herb Chicken with Rice, Black-Eyed Peas & Cornbread Ingredients: For the chicken: 6 bone-in, skin-on chicken thighs 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon dried thyme ½ teaspoon dried oregano 3 tablespoons flour 2 tablespoons olive oil 1 tablespoon butter For the herb gravy: 1 small onion, finely diced 3 garlic cloves, minced 1 tablespoon flour 1½ cups chicken broth 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard, optional 1 teaspoon chopped fresh parsley Salt and black pepper, to taste For the rice: 2 cups long-grain white rice, rinsed 3 cups water or chicken broth 1 tablespoon butter ½ teaspoon salt 2 tablespoons chopped parsley For the black-eyed peas: 2 cups cooked black-eyed peas, drained if canned 1 cup shredded smoked turkey, smoked beef, or cooked beef bacon 1 tablespoon olive oil or butter ½ onion, finely diced 2 garlic cloves, minced 1 cup chicken broth ½ teaspoon smoked paprika ½ teaspoon black pepper Salt, to taste Instructions: Mix salt, pepper, paprika, garlic powder, onion powder, thyme, oregano, and flour. Coat the chicken thighs well on all sides. Brown the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook for 6–8 minutes until deeply golden. Turn and cook the other side for 3–4 minutes. Transfer to a plate. In the same skillet, add onion and cook until softened. Add garlic and stir for 30 seconds. Add one tablespoon flour and stir for one minute. Slowly whisk in chicken broth, then add Worcestershire sauce and Dijon mustard. Return the chicken to the skillet. Spoon the gravy over it, cover, and simmer on low heat for 20–25 minutes until tender and fully cooked. Stir in fresh parsley before serving. Add rinsed rice, water or broth, butter, and salt to a pot. Bring to a boil, cover, reduce the heat to low, and cook for 15–18 minutes. Let rest for 10 minutes, then fluff with a fork and mix in parsley. Heat oil or butter in a small pot. Cook onion until soft, then add garlic, smoked meat, black-eyed peas, chicken broth, paprika, pepper, and salt. Simmer for 12–15 minutes until flavorful and slightly saucy.

2026-08-24 14:58:31

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