Tuesday, January 4, 2011

Savory Chicken and Onions

This isn't my recipe. I found it on a forum and don't have a clue of it's origin. It had no name and after making and eating this dish, I decided to call it Savory Chicken and Onions. If anyone knows more about this recipe, please let me know. It's absolutely delicious and very thrifty. This will be a regular with me now.

 Savory Chicken and Onions

1.5 - 2 lbs. chicken thighs
1 onion, chopped
2 shallots, chopped
2 cloves of garlic, chopped
1 can chicken broth or 1 cup of stock or white wine
2 tb flour
2 tb olive oil
salt & pepper

Preheat oven to 325 degrees. Season both sides of the chicken thighs with salt & pepper.

Heat a large skillet, add the olive oil, then add onion and cook until softened. When the onion is softened, add the shallots, cook down for a minute or so, then the garlic.

Move all the veggies to a large roasting pan then add the chicken thighs, skin side down. Brown on both sides, remove from skillet and place in the large roasting pan. You may have to do this in batches.

When all the chicken is browned, deglaze the pan with most of the liquid.

Let the liquid cook down and thicken a bit. If it isn't thickening, mix the flour with some water or cornstarch and add to the skillet. When thickened, cover the chicken in the roasting pan with the liquid, cover the whole roasting pan with some foil, and cook for 1 1/2 hours.

Denise's note - I used 1 chicken breast in this recipe and it made four hearty servings. It's definitely a thrifty addition to my favorite recipes.

No comments: