Cajun Garlic Chicken Thighs
Courtesy of CanolaInfo
Servings: 4
Prep Time: n/a
Cook Time: 46 Min.
Prep Time: n/a
Cook Time: 46 Min.
What you need:
* 2 Tbsp. canola oil (30 mL), divided
* 4 skinned chicken thighs with bone in, trimmed of fat
* 1 c. diced onions (250 mL)
* 12 medium garlic cloves, peeled only
* 2 Tbsp. all-purpose flour (30 mL)
* 1 c. reduced sodium chicken broth (250 mL)
* 1/2 tsp. dried thyme leaves (2 mL)
* 1/4 tsp. salt (1 mL)
* 1/4 tsp. black pepper (1 mL)
* 4 skinned chicken thighs with bone in, trimmed of fat
* 1 c. diced onions (250 mL)
* 12 medium garlic cloves, peeled only
* 2 Tbsp. all-purpose flour (30 mL)
* 1 c. reduced sodium chicken broth (250 mL)
* 1/2 tsp. dried thyme leaves (2 mL)
* 1/4 tsp. salt (1 mL)
* 1/4 tsp. black pepper (1 mL)
What to do:
1. In a large skillet heat 1 Tbsp. (15 mL) canola oil over medium-high heat. Add chicken and brown for 3 minutes on each side. Set aside on separate plate.
2. Reduce heat to medium and add remaining 1 Tbsp. (15 mL) canola oil, onions and garlic and cook for 3 minutes or until onions are translucent, stirring frequently. Set aside with chicken.
3. Stir flour into pan residue in skillet and cook 2 minutes over medium heat or until beginning to lightly brown, stirring constantly. Stir in broth, thyme, salt and pepper. Add chicken, onions and any accumulated juices. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 30 minutes or until chicken is almost tender.
4. Place chicken to one side of skillet, add and mash garlic cloves with back of a spoon. Combine chicken and garlic and turn chicken pieces over several times or until well coated. Cover and cook 5-7 minutes or until chicken is tender.
Tip: Serve over hot cooked rice, egg noodles or mashed potatoes, if desired (2 cups or 500 mL total).
* Recipe courtesy of Nancy Hughes, cookbook author, Mobile AL USA and CanolaInfo.
2. Reduce heat to medium and add remaining 1 Tbsp. (15 mL) canola oil, onions and garlic and cook for 3 minutes or until onions are translucent, stirring frequently. Set aside with chicken.
3. Stir flour into pan residue in skillet and cook 2 minutes over medium heat or until beginning to lightly brown, stirring constantly. Stir in broth, thyme, salt and pepper. Add chicken, onions and any accumulated juices. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 30 minutes or until chicken is almost tender.
4. Place chicken to one side of skillet, add and mash garlic cloves with back of a spoon. Combine chicken and garlic and turn chicken pieces over several times or until well coated. Cover and cook 5-7 minutes or until chicken is tender.
Tip: Serve over hot cooked rice, egg noodles or mashed potatoes, if desired (2 cups or 500 mL total).
* Recipe courtesy of Nancy Hughes, cookbook author, Mobile AL USA and CanolaInfo.
Nutritional information:
Calories: 180; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 80mg; Total Carbs: 8g; Fiber: 1g; Sugar: 1g; Protein: 18g; Sodium: 340mg;