Switch it up with Carla Hall!

1/2 cup olive oil
6 chicken thighs (bone-in, skin-on)
1 jalapeno (split lengthwise)
4 cloves garlic (peeled, smashed)
1 peel of lemon
Kosher salt and freshly ground pepper (to taste)
3 tablespoons unsalted butter
1 recipe marinated chicken
1 onion (peeled, thinly sliced)
2 cloves garlic (peeled, minced)
3 tablespoons all-purpose flour
1/2 cup chicken stock
1 cup whole milk
1 bunch fresh parsley (finely chopped, to garnish)
Kosher salt and freshly ground pepper (to taste)
1 1/2 cups long-grain rice (rinsed)
Kosher salt and freshly ground pepper (to taste)

For the Marinade: In a large zip-top bag, add 6 tablespoons of olive oil, chicken thighs, jalapeno, smashed garlic, and lemon peel. Season with salt and pepper. Seal bag and marinate for 30 minutes.
For the Smothered Chicken: In a large skillet, over medium-high heat, melt the butter. Add chicken thighs and sear until golden brown on both sides and cooked through, about 10-12 minutes per side or until a meat thermometer reads 165ºF. Remove chicken from pan and set aside.
To the same skillet, add onions and saute until softened, about 2-3 minutes. Add garlic and cook until fragrant, about 2-3 minutes. Sprinkle flour over onion mixture and stir frequently to toast and form a paste, about 2 minutes.
Add chicken stock and whisk to deglaze. Increase heat to medium-high and add milk. Bring mixture to a boil and then reduce to a simmer until mixture has thickened to form a gravy, about 10-12 minutes. Season with salt and pepper. Return chicken to pan and warm through.
Serve with chicken and sauce over rice. Garnish with chopped parsley.
For the Rice: Cook rice according to package instructions. Allow rice to sit for 5 minutes and then fluff with a fork. Season with salt and pepper and serve.
Tip: For a German twist on this dish, substitute the milk for heavy cream and stir mustard and nutmeg into the sauce!