Smothered Chicken With Roasted Baby Bok Choy
Tender southern smothered chicken is seared until the skin is crisp and golden then simmered in a creamy onion gravy
Ingredients
6 chicken thighs with skin on
2 tbsp vegetable oil
1 small red onion diced
1 tsp garlic minced
1 cup mushrooms add more if you like
One bunch of baby bok choy cleaned dried and cut lengthwise then quartered
1/2 tsp or two of garlic
1/2 tsp or two of onion powder
1/4 tsp cayenne pepper
1/4 tsp paprika
2 cups milk
3 tbsp butter
2 tsp Better Than Bouillon Chicken Base
1 tbsp flour
salt and pepper for taste
Instructions
Reserve 1 tsp of seasoning for later. Add the remaining seasoning to a small bowl. Mix well to combine. Season the chicken with the seasoning that was in the bowl. In a cast iron skillet with vegetable oil over medium high heat saute the onions for 2 minutes or until translucent. Add the garlic on top of the onions. Cook until fragrant.
Remove the onions and garlic and set to the side. Add more vegetable oil. Over medium high heat sear the chicken on both sides until the skin crisps up. Drain most of the fat...Add milk and butter, the Better Than Bouillon base and the remaining tsp of the seasoning and flour. Mix well.
Add the chicken, onions and garlic back into the skillet. Add the mushrooms. Set stove to medium high. Once boiling reduce temp to low. Cover and cook for 30 minutes. Make sure to check the liquid. If it's getting thick too fast, thin it out with a bit of milk.
next full instruction : whiskitrealgud.com
Ingredients
6 chicken thighs with skin on
2 tbsp vegetable oil
1 small red onion diced
1 tsp garlic minced
1 cup mushrooms add more if you like
One bunch of baby bok choy cleaned dried and cut lengthwise then quartered
1/2 tsp or two of garlic
1/2 tsp or two of onion powder
1/4 tsp cayenne pepper
1/4 tsp paprika
2 cups milk
3 tbsp butter
2 tsp Better Than Bouillon Chicken Base
1 tbsp flour
salt and pepper for taste
Instructions
Reserve 1 tsp of seasoning for later. Add the remaining seasoning to a small bowl. Mix well to combine. Season the chicken with the seasoning that was in the bowl. In a cast iron skillet with vegetable oil over medium high heat saute the onions for 2 minutes or until translucent. Add the garlic on top of the onions. Cook until fragrant.
Remove the onions and garlic and set to the side. Add more vegetable oil. Over medium high heat sear the chicken on both sides until the skin crisps up. Drain most of the fat...Add milk and butter, the Better Than Bouillon base and the remaining tsp of the seasoning and flour. Mix well.
Add the chicken, onions and garlic back into the skillet. Add the mushrooms. Set stove to medium high. Once boiling reduce temp to low. Cover and cook for 30 minutes. Make sure to check the liquid. If it's getting thick too fast, thin it out with a bit of milk.
next full instruction : whiskitrealgud.com