Courtesy of CanolaInfo
4Servings•n/aPrep Time•46 Min.Cook Time•
原料：
- 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)
说明：
- 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.
- 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.
- 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.
- 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.
营养：
| 成分 | 数值 |
|---|
| Calories | 180 |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Cholesterol | 80mg |
| Total Carbs | 8g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 18g |
| Sodium | 340mg |