Decided to make a old favorite tonight. First time posting a picture guide so bear with me.
First started with boneless skinless chicken thighs, seasoned them with garlic salt, cracked pepper, and a bit of cayenne.
Get a skillet hot, throw in some oil then start to brown these up.
Once browned, remove and let rest on a plate. All that good crusty goodness should be on the bottom of the skillet. Time to deglaze with onions. Put a dash of salt to help remove some of the moisture and help with the carmelization. Need these onions to be real browned.
Something like this...
Once browned, throw in some garlic and flour and mix around for about 2-3 min. Trying to cook some of that flour taste out.
Pour in chicken stock and add a dash of cream (I used half and half) Gave it some richness.
Now let simmer for about 20 mins. Really want to cook this onions down. It'll reduce and thicken up a bit too.
Add your resting chicken back in and let the gravy cook the rest of the chicken through. Add a pat of butter for some shine and green onions.
Enjoy with some mash potatoes, rice, or just by itself. While the chicken is delicious the real star is the gravy. You wanna soak this up anyway you can.
Made a good amount as this is great for leftovers the next day. Hope I did fine in my first pic recipe thread