Pan Fried Chicken Thighs
I am always looking for simple dishes to serve my family. In part because I am too tired to have to deal with the clean up that typically comes with a complex recipe. This is another easy chicken family dinner recipe which never goes out of style. Serve with your typical American side dishes such as rice, potatoes, vegetables and a mixed green salad.
6 pieces chicken thighs (about 2 pounds)
1 medium size yellow onion (about 8 oz.)
3 tablespoons flour
1/2 teaspoon salt
1 tablespoon canola oil or vegetable oil
3 tablespoons rice wine or cooking sherry
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon brown sugar
Rinse the chicken thighs with cold water and pat dry with paper towels. Trim extra fat from each chicken thigh. Do not remove the skin and bones. Mix the flour and salt together on a large plate. Coat each chicken thigh lightly with flour and salt mixture, set aside. Peel and trim the onion. Cut the onion in half lengthwise then quarter. Cut crosswise into ¼ inch thin pieces.
Heat oil in a large non-stick frying pan over medium-high heat. When the oil is hot, add the chicken thighs to the pan skin side down. Brown the chicken thighs for about 6 to 7 minutes until the skin is golden brown. Turn the chicken thighs over and brown the other side for 3 to 4 minutes. Add the sliced onions and mix with the chicken thighs. Lower the heat to medium. Evenly sprinkle the rice wine, soy sauce and brown sugar on the chicken pieces. Cover the frying pan with a lid and cook for 4 minutes. Turn the chicken thighs skin side down again and cook for another 4 minutes with the cover on. Turn off the heat. The chicken thighs will be nicely browned and the onions, tender and slightly caramelized. Serve hot.
Makes 4 or more servings
Preparation time: 10 minutes
Cooking time: 18 to 20 minutes