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baked chicken thighs in black bowl with rice and tomatoes

Crispy Braised Creole Chicken

Crispy baked chicken thighs - homemade creole seasoning mix elevates basic chicken thighs to weeknight gourmet status. Chicken is deeply flavored, extra crispy, and juicy.
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Prep Time: 5 minutes
Cook Time: 1 hour
Course: Main Course
Cuisine: Creole
Servings: 4 people
Calories: 371kcal
Author: Marwin Brown

Ingredients

  • 4 Chicken thighs bone-in, skin on
  • 1 medium yellow onions sliced thinly
  • 2 garlic cloves chopped finely
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon paprika
  • 1 teaspoon cayenne
  • ½ tablespoon kosher salt
  • ½ tablespoon black pepper
  • 1 teaspoon onion powder
  • 6 oz tomato paste
  • ¼ cup orange juice
  • 1 small lime juiced
  • 1 bay leaf
  • 1 cup dry white wine Sauvignon Blanc

Instructions

  • Mix dry seasoning/spices together in a bowl. Season the chicken with ¼ of spice mix. Let marinate for at least an hour
  • Preheat oven to 350 degrees F. Remove chicken from the refrigerator and let reach room temperature
  • Add oil or ghee to hot skillet and brown the chicken well over medium high heat (6-7 minutes skin side then 3-4 minutes other side). Remove chicken and set aside
  • Add onions and garlic to the skillet with additional oil if needed. Sauté onions and garlic for 3-4 minutes adding ½ remaining spice mice to the pan about halfway through.
  • Add tomatoes, wine, orange juice, and lime juice mixing well
  • Add chicken skin-side up back to the skillet. Place in the oven and cook uncovered 45 minutes.
  • Remove the chicken and reduce the sauce depending on your preferred consistency.
  • Serve chicken with green vegetables and grains. Sprinkle the remaining spice mix on top of the chicken.

Notes

Season the chicken below and above the skin for more flavor.
Start cooking the room temperature chicken
Don’t be afraid of browning the chicken. You want to get that skin crispy.
To protect the crispiness, you want to bake the chicken with the skin above the liquid line. Essentially the meaty portion of the chicken will braise in the flavorful broth, while the skin will be flavored with the rub pre and post cooking

Nutrition

Calories: 371kcal | Carbohydrates: 19g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 1303mg | Potassium: 861mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1792IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 3mg
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