4 servings / 1 hr
Prep 10 min / Cook 50 min
This is definitely a “slow-simmered” skillet of comfort! Tender pieces of chicken are smothered in a rich, brown, garlicky onion sauce. You’ll want to double this recipe and keep some in the freezer to pull out after one of those hectic days.
- 1 1/2 tbsp (22 mL) canola oil, divided
- 4 skinned chicken thighs with bone in, trimmed of fat
- 1 cup (250 mL) diced onions
- 12 medium garlic cloves, peeled only
- 2 tbsp (25 mL) all-purpose flour
- 1 cup (250 mL) reduced sodium chicken broth
- 1/2 tsp (2 mL) dried thyme leaves
- 1/4 tsp (1 mL) black pepper
- In a large skillet heat 1 tbsp (15 mL) canola oil and heat over medium-high heat. Add chicken and brown for 3 minutes on each side. Set aside on separate plate.
- Reduce heat to medium and add remaining 1/2 tbsp (7 mL) canola oil, onions and garlic and cook for 3 minutes or until onions are translucent, stirring frequently. Set aside with chicken.
- Stir flour into pan residue in skillet and cook 2 minutes over medium heat or until beginning to lightly brown, stirring constantly. Stir in broth, thyme and pepper. Add chicken, onions and any accumulated juices. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 30 minutes or until chicken is almost tender.
- Place chicken to one side of skillet, add and mash garlic cloves with back of a spoon. Combine chicken and garlic and turn chicken pieces over several times or until well coated. Cover and cook 5-7 minutes or until chicken is tender.
Nutritional info per serving (1 of 4)
- Calories 180
- Protein 18 g
- Total Fat 9 g
Saturated Fat 1.5 g
Cholesterol 80 mg
- Carbohydrates 8 g
Fibre 1 g
Sugars 1 g
Added sugars 0 g
- Sodium 340 mg
- Potassium 276 mg