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In a shallow bowl, combine 1 cup all-purpose flour ¼ cup corn meal 2 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoon smoked paprika 1 teaspoon salt ¼ teaspoon freshly cracked black pepper 1 teaspoon dried oregano.
Dredge the pieces of chicken well in the flour mixture.
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And place them into a 10×9 inch non-stick baking dish or a dutch oven.
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Pour the cream and water mixture that we made earlier over and around the chicken into the dish
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Keep the dish in the middle rack of the oven and bake for 40-45 minutes or until the chicken is cooked through and the skin is browned.
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Garnish with chopped parsley and serve hot.
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