Now 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!
2 tablespoons canola oil 30 mL, divided
4 skinned chicken thighs with bone in, trimmed of fat
1 cup diced onions 250 mL
12 medium garlic cloves, peeled only
2 tablespoons all-purpose flour 30 mL
1 cup reduced sodium chicken broth 250 mL
1/2 teaspoon dried thyme leaves 2 mL
1/4 teaspoon salt 1 mL
1/4 teaspoon black pepper 1mL
In a large skillet heat 1 tablespoon (15 mL) canola oil and heat over medium-high
heat. Add chicken and brown for 3 minutes on each side. Set aside on separate
Reduce heat to medium and add remaining 1 tablespoon (15 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, salt 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.
Yield: 4 servings
Serving size: 3 ounces (90 g) cooked chicken and about 3
tablespoons (45 mL) sauce
Tip: Serve over hot cooked rice, egg noodles or mashed potatoes, if desired (2
cups or 500 mL total).
Nutritional Analysis Per Serving: Calories 180 Total Fat 9g Saturated Fat
1.5g Cholesterol 80mg Sodium 340mg Carbohydrates 8g Fibre 1g Sugar 1g Protein 18g