Quick Garlic-Onion Chicken

• 4-6 pieces boneless chicken thighs

• 3-4 pieces boneless chicken breast (optional)

• butter

• 1-1/2 cups of Guidry's onion mix

• 3 heaping tablespoons of minced garlic

• 1 teaspoon of chicken bouillion (Better than Bouillion brand)

• olive oil

• Montreal steak seasoning

• Tony Chachere's seasoning

• Tabasco - Jalapeno blend

• Liquid smoke

• 3 tablespoons of brown sugar granules

• one tablespoon Steen's Syrup - (Light or Dark blend)

• 1 heaping tablespoon cornstarch

• 2-3 bay leaves

• Tony Chachere's Brown Gravy Mix

• Tony Chachere's Dry Roux Mix

Season both sides of chicken pieces with Montreal Seasoning and Tony Chachere's seasoning. In a black iron pot (I prefer Lodge Brand) heat olive oil (about three tablespoons) and brown both sides of chicken pieces well and set aside. Scrape the bottom of the pot and add onion mix, sauté. Add chicken pieces back to the pot. Add water to cover level with top of chicken pieces. Add all the other ingredients (Note: Mix the dry mixes and the cornstarch with a little water on the side and blend well before adding to the pot to be sure they don't clump in the gravy). Cook with lid on for about 35-45 minutes on a medium to low fire for about 35-45 minutes stirring occasionally until chick is cooking.

Serve over rice or mashed potatoes with a side of corn.

Enjoy!

P.S. Don't forget to post and let me know what you think if you try the recipe or have any problems!