Juicy and Thick: The Chicken Thighs for Days Cookbook: Easy and Juicy Recipes for Delicious Chicken Thighs by Tacy Layla

Author:Tacy, Layla [Tacy, Layla]
Language: eng
Format: epub, pdf
Published: 2021-09-19T00:00:00+00:00

2 cups chicken stock (or vegetable stock)

1 cup white wine

salt and pepper to taste

bunch of fresh thyme leaves, chopped finely

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How to Cook:

In a big bowl (Ziplock or well-sealed glass container), combine chicken thighs, Spanish paprika, salt and pepper. Mix well until the chicken thighs are evenly coated with the spice rub.

In a large skillet, heat up olive oil over low heat. Cook the chicken thighs for about 3-5 minutes per side or until golden brown. Get rid of the excess oil from the chicken with paper towel and set aside.

Add chopped onions before the garlic, and sauté them for 2-3 minutes or until the onions become translucent.

Add the sliced mushrooms and combine well with the sautéed garlic and onion. Add the chopped carrots and potatoes, and season with salt and pepper. Sauté for 5 minutes.

In a small bowl, whisk all-purpose flour into the white wine.

Pour the wine and flour mixture to the vegetables in a gradual manner.

Add the pan-fried chicken thighs to the mixture. Then slowly add the chicken stock and bring the mixture to a boil. Cover the pan and simmer for 20-25 minutes.

Cook until the chicken thighs are fork-tender and scrape off the bottom of the pan once in a while. Adjust the seasonings when necessary. Turn off the heat and add the freshly chopped thyme leaves and cover the lid for a minute.

Transfer to a nice serving bowl and serve with freshly steamed brown rice or quinoa.

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