DPI Recipe

Print Recipe || View All Recipes

Creole Chicken Thighs


8 chicken thighs, skinned
3 tablespoons butter or margarine
1/2 pound fresh mushrooms, sliced
1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup thinly sliced celery
2 cloves garlic, minced
1 can (14 1/2 oz.) diced tomatoes
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon leaf thyme, crumbled
1/2 teaspoon bottled hot pepper sauce
2 bay leaves
2 cups cooked rice


In frypan, place butter or margarine and melt over medium-high heat. Add mushrooms, onion, pepper, celery, and garlic and cook, stirring, about 3 minutes or until onion is translucent but not brown. Stir in tomatoes, salt, sugar, thyme, hot pepper sauce, and bay leaves. Add chicken pieces, spooning sauce over chicken. Cook, covered, over medium heat about 35 minutes or until chicken is fork tender. Discard bay leaves. Serve chicken and sauce over hot cooked rice.

Nutritional Information:

Servings: 4

Print Recipe || View All Recipes