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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a wonderful chicken recipe. The chicken falls apart into the sauce once plated. Excellent with rice even better with my homemade rice pilaf. Ingredients:
1 large spanish onion |
4 chicken breasts |
6 tablespoons flour |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1/4 cup olive oil |
3 tablespoons flour |
1 1/2 cups chicken stock |
1/2 teaspoon salt |
fresh ground pepper |
1/4 teaspoon ground thyme |
Directions:
1. Peel and slice onion; set aside.
2. Split whole chicken breasts.
3. Combine 6 TBS of flour, 1 1/2 TSP salt and 1/4 TSP pepper in plastic bag. Add chicken a couple of pieces at a time and shake to coat.
4. Heat oil in an oven proof skillet. Add chicken and brown on both sides. Remove chicken and set aside.
5. Brown onion slices in same pan until golden. Add 3 TBS flour and stir to coat. Add chicken stock and cook until thickened. Add remaining remaining salt, pepper and thyme. Return chicken to the skillet and spoon gravy over.
6. Bake at 350°F for 1 1/4 hours.
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