Ingredients:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1/2 cup (120ml) all-purpose flour
- 2 tablespoons (30ml) vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1/2 cup (120ml) whole milk
- 1 tablespoon (15g) butter
- 1 teaspoon (5ml) Worcestershire sauce
- 1/2 teaspoon (2.5ml) dried thyme
- 1/2 teaspoon (2.5ml) paprika
- Chopped fresh parsley, for garnish
Step-by-Step Instructions:
Step 1: Prepare the Chicken
- Season the chicken: Season the chicken thighs generously with salt and pepper on both sides.
- Dredge in flour: Dredge the chicken thighs in flour, shaking off any excess.
Step 2: Brown the Chicken
- Heat the oil: Heat the vegetable oil in a large skillet over medium-high heat.
- Brown the chicken: Add the chicken thighs to the skillet, skin-side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
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