Ingredients:
- 1 whole chicken, cut into pieces
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 1 tsp dried thyme
- 1 bay leaf
- 1/4 tsp cayenne pepper (optional)
- Fresh parsley, for garnish (optional)
PREPARATION:
Instructions
- Season the Chicken: Season the chicken pieces with salt and pepper. Dredge them in flour, shaking off the excess.
- Brown the Chicken: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces in batches, browning them on all sides. Remove the chicken and set aside.
- Sauté Onions and Garlic: In the same skillet, add the sliced onion and garlic. Sauté until the onions are softened and translucent.
- Make the Sauce: Stir in the chicken broth, milk, thyme, bay leaf, and cayenne pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return Chicken to the Pan: Add the browned chicken pieces back into the skillet. Reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
- Serve: Remove the bay leaf before serving. Garnish with fresh parsley, if desired. Serve over rice or mashed potatoes to soak up the delicious sauce.
Enjoy this comforting dish!