Are those onions on your thighs’?

Irisa Raina 9

By
@Irisa

This is such a favorable dish!
Don’t let the amount of onions scare you, some will melt into the gravy as it cooks.

If you don’t have any honey mustard, add two tablespoon honey and 3 tablespoons of any bold mustard to the stock mixture.

I served this with mashed potatoes and a garden salad.


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Method:

Stove Top

Ingredients

5 or 6 skinless boneless chicken thighs
about 1 cup of flour
4 tablespoon turbinado sugar “ divided in ½ “
2 teaspoons cayenne pepper
3 teaspoon chipotle powder
3 + tablespoon unsalted butter
1 tablespoon fresh ground pepper
2 teaspoons parsley
3 sweet onions sliced
3 tablespoons mustard “ i use my honey mustard salad dressing on jap”
1 ~ 26 ounce container chicken stock
1 -12 ounce can vernor’s ginger ale { if you can’t find vernor’s use seagram’s }
¼ teaspoon ground ginger

Directions Step-By-Step

1
Mix the flour with the salt, pepper, cayenne pepper, chipotle powder, parsley and 2 tablespoon of the Turbinado sugar.
2
Dredge the chicken in the flour, and set aside on a rack to air dry the breading a bit.
3
In a large skillet melt 3 tablespoons butter and cook the onions with the sugar till they start to caramelize ,remove them from the pan and set aside.
4
Fry the chicken in the same pan, till the one side is golden brown. Adding more butter if necessary.
5
When the chicken is browned on the one side, turn them over, top them with the onions and brown on the other side, add more butter if necessary.
6
Mix the stock with the mustard & ginger ale.
7
Once the second side has browned then pour the stock mixture over the chicken.
8
Bring this up to a boil, and turn down to a medium simmer/boil { uncovered } for about 1 hour. Cooking time will depend on the size of the chicken.
Serve immediately.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American