Take one bite and fall in love with this Southern classic.
These chicken thighs are sure to shake things up!
And thats a braise!
Sally Vargas
Youll want to use 4 bone-in breasts and cook them for 15 to 20 minutes.
it’s possible for you to also use white whole wheat flour if you have that in your pantry.
I also love the earthy flavor of the bean flours.)
Sally Vargas
When you better reheat it, transfer it to a skillet and warm through on medium heat.
Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine.
In a large ovenproof skillet over medium-high heat, heat the oil until shimmering.
Sally Vargas
Pat the chicken thighs dry using a paper towel.
Place chicken in the flour-spice mixture to coat on both sides.
Set chicken aside on a plate.
Sally Vargas
Add the onions to the skillet and decrease the heat to medium.
Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes.
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Add garlic and cook until fragrant, 45 to 60 seconds.
Add the remaining flour-spice mixture to the onions and stir to coat and combine.
Add the chicken stock to the onion flour mixture.
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Increase the heat to medium-high.
Bring the mixture to a boil.
Decrease the heat to low and simmer.
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Nestle the thighs into the onions and turn to coat all sides in the gravy.
(The sauce should be thick enough to coat a spoon.)
Taste and adjust for seasoning with salt and pepper.
Sally Vargas
Sally Vargas
Sally Vargas
