One-Pot Skinless Chicken Thighs

Canuck Cuisine
Tue, 15 Jul 2014 20:36:26 +0000
Here is a recipe for an easy and tasty chicken thigh dish made from pretty much nothing, ie: empty fridge after a holiday.  I usually keep the skin on my chicken, but this is a lighter skinless version that still doesn’t compromise on flavor.  The trick is to dredge the thighs in flour before browning — you get a nice tasty crust, and save calories at the same time.<br /><br />I start by browning the bone-in chicken thighs in a pan, then transfer them into a dutch oven lined with sliced onions and chopped carrots.  I pour enough chicken stock to cover the drumsticks 3/4 of the way, then bake at 375F for approximately 1 hour, checking at about 45 minutes in.  If you don’t have a dutch oven, you can place the chicken in a medium stove-top pot, and simmer on low for the same amount of time.<br /><br />The nice thing about this recipe is that it’s so versatile — add new baby potatoes, zucchini, sweet peppers, or green beans to your pot.<br /><br />You don’t absolutely need chicken stock for this recipe, so if you’re in a pinch, use water.  The bones in the chicken will flavor the liquid and essentially make a quick stock.  Enjoy this with some crusty bread to mop up the sauce.<br /><br />Tasty, simple and delicious.<br /><br /> <br /><br /> <br /><br />The post One-Pot Skinless Chicken Thighs appeared first on Canuck Cuisine.
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