Welcome to Tasty Tuesday!!!
I was feeling under the weather when I made this….but I wanted something really savory. I decided to just throw something together. I didn’t want the dish to be overly fussy. I didn’t want to cut up a thing. I just threw in a bit of this and that and hoped for the best. In the end this dish was scrumptious and thankfully it got the families seal of approval. So now it’s time to share it with all of you.
Let’s dive into the recipe…..
8 organic bone in with skin on chicken thighs
1 TBS butter
1 TBS oil of choice
Salt, black pepper, garlic & onion powder
1 C Plain Almond Milk
1 C Organic Low Sodium Chicken Broth
1/3 C Flour
1 TBS Butter
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
* You will need to use a skillet that can also be placed in the oven.
Season your chicken liberally on both sides.
Place your skillet on medium heat. Add 1 TBS butter and oil. Once heated add your chicken skin side down. Cook until golden brown about 5-6 minutes. Then flip over over to brown the other side and cook for 5 minutes.
Let’s make the gravy while the chicken is cooking. In a small pot on medium heat. Add butter, milk, chicken broth and seasonings. Bring to a slight boil and then gradually whisk in flour a little at a time. Remove from heat and set aside.
Pre-heat oven to 425°
At this point your chicken has been browned on both sides. Turn the heat off and remove your chicken from the pan. Place it on to a plate temporarily. Pour your gravy into the pan you just removed your chicken from. Stir to mix everything well, making sure to get all the bits from the bottom of the pan mixed into your gravy. Now you can add your chicken back into the pan skin side up and place into the oven for 20-25 minutes.
Once cooled serve over rice with a side of veggies. I opted for broccoli rabe.
I hope you enjoy this dish as much as my family an I did.
Thank you so much for stopping by, it’s truly appreciated.
Until Next Time,