My virus scan begins at 12:00 noon each day, a curse I have tried to change without success. When it starts, it makes everything else move so slowly that continuing on my blog is useless. This was the perfect time to start my chicken thighs with carrots, onion, and kale. It turned out well, so I am using Plan A, post chicken dinner, rather than Plan B, dispose of photos because chicken was mediocre. It was delicious!
Ingredients: Five chicken thighs, boneless and skinless, one large onion, four or five carrots, three cloves of garlic, four or five fronds of kale (remove stems), one can of chicken broth, Oyster Sauce (optional).
Step 1: Slice a large onion. Cut the slices in half. Brown onion slices in oil or bacon grease. Before moving to step 2, make sure the onions are medium brown, but don’t let them burn.
Step 2: While the onions are browning, peel the carrots and cut them in pieces. When the onions are medium brown, push them to the rim of the pan and add the chicken thighs two or three at a time so that they have some room to brown. Don’t let the heat get high enough to burn the onions. Move the onions as needed to prevent burning as you brown the chicken. I use paddles (left) to toss them.
Step 4: Add the chicken broth and heat it to a medium simmer. Peel and smash the garlic cloves and toss them in. Cook it down a little, scraping any particles off the bottom of the pan, five to seven minutes.
Step 5: At this time add a tablespoon of oyster sauce. This is optional. (I’m careful not to add too much because my husband is on a low sodium diet. Oyster sauce will give it a smooth flavor.)
Step 7: Put your potatoes on the stove and boil them, if you plan to serve potatoes on the side.
Step 8: This is purely optional. I spent the time the chicken was cooking to wash the dishes. I had breakfast dishes to wash at the same time because I started on my blog before doing the morning dishes. Tsk tsk.
Enjoy an easy-to-prepare chicken thigh one-skillet dinner (except for the potatoes, if served.)