Ingredients

• 1 , 1.25 pound
• 0.25 teaspoons garlic powder
• salt and freshly ground black pepper to taste

Instructions

1. 1 Season both sides of chicken thighs with salt, pepper, and garlic powder.
2. 2 For seasoned flour, whisk flour, garlic powder, smoked paprika, onion powder, salt, and pepper together in a shallow bowl. Set aside 3 tablespoons of seasoned flour.
3. 3 Dredge chicken in remaining seasoned flour; set aside on a plate.
4. 4 Heat a cast iron skillet over medium heat; melt butter with olive oil. Fry chicken in the skillet until both sides are golden brown, about 7 minutes per side. They will not be completely cooked.
5. 5 Remove chicken from the skillet. Add shallot and mushrooms to the skillet, and cook and stir until softened, about 3 minutes. Stir in garlic, and sauté until fragrant, about 30 seconds.
6. 6 Sprinkle the reserved seasoned flour over the mixture. Blend until a smooth paste forms. Slowly whisk in bone broth, continue whisking and add evaporated milk.
7. 7 Return chicken thighs to the skillet, cover, and reduce heat to low; continue cooking until the an instant read thermometer inserted near the center of thighs reaches 165 degrees F (74 degrees C), 20 to 25 minutes.

Nutrition per serving