Amish Chicken Thighs Dish (Printable Version)
Slow-baked chicken thighs in a flavorful seasoned crust with creamy sauce and fresh parsley garnish.
# What You'll Need:
→ Dry Ingredients
01 -
1 cup all-purpose flour, spooned and leveled
02 -
1 tablespoon kosher salt
03 -
2 teaspoons smoked paprika
04 -
1½ teaspoons garlic powder
05 -
1½ teaspoons onion powder
06 -
1 teaspoon freshly cracked black pepper
→ Protein
07 -
8 bone-in, skin-on chicken thighs
→ Liquids
08 -
1¼ cups cold heavy cream
09 -
1¼ cups water
→ Garnish
10 -
2 teaspoons fresh parsley, chopped
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
02 -
In a medium shallow bowl, whisk together flour, smoked paprika, kosher salt, garlic powder, onion powder, and freshly cracked black pepper until evenly combined.
03 -
Dredge each chicken thigh thoroughly in the seasoned flour mixture and arrange skin side up in the prepared baking dish.
04 -
Whisk together cold heavy cream and water until fully integrated.
05 -
Slowly pour the cream and water mixture evenly over the chicken thighs in the baking dish.
06 -
Bake uncovered for 1 hour and 30 minutes or until the chicken skin is golden brown and juices run clear. Confirm doneness with a meat thermometer; the internal temperature should read 165°F at the thickest part.
07 -
Allow the chicken to rest in the baking dish for 5 minutes before transferring to a serving plate.
08 -
Whisk the baking dish drippings and remaining cream mixture together to create a gravy. Serve chicken garnished with chopped fresh parsley.
# Additional Notes:
01 -
Using a meat thermometer ensures perfectly cooked chicken with juicy, tender results.