by Richard
Dude, I don’t even know what braised means, but I do know what delicious tastes like and this is it.
I was desperate for a quick meal one night and I found a recipe in the local grocery store and decided that — with a few quick changes — this might make a great meal. I was more than right. It was fantastic. I thought I’d pass it along to you. You can thank me later.
Here’s what you’ll need
1/4 C flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder (Seriously? No way. You’ll want to use more. A lot more. Because there’s no meal garlic can’t improve.)
4 boneless, skinless chicken thighs (and you’ll really want these, not breasts. They add a lot of taste.)
1 Tbsp olive oil
1 large onion, sliced
1 can low-sodium chicken broth
parsley
And here’s what you do.
Preheat the oven to 350 degrees.
Mix the flour, salt, pepper and garlic powder in a shallow dish. Coat the chicken thighs with the flour mixture.
Heat 2 tsp of the olive oil over medium heat in a non-stick skillet. Brown the chicken on all sides, about 8 minutes worth.
Remove the chicken and set aside. Make sure you cover them to keep them warm. Add the rest of the olive oil and saute the onion until it’s barely soft Add the chicken broth and bring to a boil.
Place the chicken into a 9×13 cooking pan. Pour in the boiling onion and broth mix. Cover the pan with aluminum foil and put into the oven.
Cook about 20 minutes. Uncover the pan and cook another 10 minutes. While this is going on, make some brown rice. Remove chicken from the oven.
Get a piece of chicken on the plate, get some rice onto it and then use the broth and onion mix to drizzle over the rice. Enjoy!
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