Chicken and Onions

Chicken and Onions

Ingredients:

4 Boneless Chicken Thighs (I used the skinless kind)
1 large Vidalia Onion (Chopped into largish pieces).
1 TBSP Olive Oil
2 cup Chicken Broth (Alternatively you could just use water, but I always use broth where I can instead of water).
Various dried spices to taste. I used: Salt, Garlic Powder, Onion Powder, Basil, Thyme, Parsley flakes, Oregano (Just a bunch of stuff I had on hand).

Instructions:

1. Sprinkle the various spices on the chicken thighs.

2. In a large skillet, heat up the olive oil at medium heat. When it's at the proper temperature (flick drops of water at it, if it sizzles, it's ready) add in the chicken thighs.  Brown on one side for about 2 minutes. Flip it over and brown on the other side for 2 minutes.

3. Add the Onions and stir in with the chicken for about 5 minutes of routine stirring.

4. Add Chicken Broth (Or water if you using it) to the chickens and onions.  Bring heat up to medium high if it isn't already.  

5. Once it starts to really boil (About 5 minutes), let it simmer at medium heat for about 30 minutes.  Stir occasionally.  Make sure it doesn't run out of liquids.  You'll want to reduce it down to a sauce.


Recommended Side Dish:

3-4 Yukon Gold Potatos (Quartered. Skin on is okay)
Various spices: Garlic powder, onion powder, cumin, tumeric, paprika, seasoned salt, salt, pepper
Olive Oil

1. Preheat oven to 425
2. Put the potatoes skin side down on a baking sheet (Use aluminum foil over it to make cleanup easier)
3. Drizzle Olive Oil on the potatoes
4. Sprinkle your spices of choice all over them.
5. Stick in the oven for about 30-35 minutes.
6. If you want the outside to be crispy, set the broiler to high and bake for an additional 3-5 minutes.