Rosemary Chile Chicken Thighs

• 6 - 12 Oven roasted chicken thighs
• 1 onion diced
• 1/2 stick butter
• 16 oz. mini bella mushrooms
• 2 - 4 cloves garlic minced
• 2T Creole dredge
• 2T tomato paste
• 2T Chile paste/Paprika paste
• 2C chicken stock
• 2T coarsely chopped rosemary
• whole wheat linguini

1. Preheat oven to 400
2. Spray pam on pan that will bake and sautee
3. Dredge chick thighs in Creole & flout
4. Bake skin side down for 20 minutes
5. Turn for another 20 minutes.
6. Romove from pan
7. drain chicken fat
8. saute onion and then remove.
9. Add butter and saute mushrooms
10. Add back onions
11. Add minced garlic
12. Heat through
13. Add Creole dredge and make roux
14. Add tomatoe paste/chile
15. Add rosemary
16. Add chick broth and then chicken thighs
17. Heat through
18. Boil linquini
19. Serve chicken and sauce over pasta

chicken, onion, butter, bella mushrooms, garlic, t, tomato paste, t, chicken stock, t, whole wheat linguini

Taken from www.epicurious.com/recipes/member/views/rosemary-chile-chicken-thighs-51281731 (may not work)