| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 4 | Servings | |
INGREDIENTS
| 8 | sm | Chicken thighs |
| 2 | c | Chopped onions |
| 1/3 | c | Reduced-sodium soy sauce |
INSTRUCTIONS
1. Heat a 12-inch skillet 1 minute over medium-high heat; add chicken and cook skin side down, 10 to 12 minutes. Turn and cook 8 to 10 minutes more until browned. 2. Transfer chicken to a plate. Remove all but 1 tablespoon drippings from skillet; add onions. Reduce heat to medium-low; cook, stirring, 12 minutes until onions are tender. 3. Return chicken to skillet; pour soy sauce and 1/4 cup water over chicken and onions. Cover; simmer 15 minutes. Transfer chicken to plate with slotted spoon; cook sauce 1 minute more. Pour over top of chicken. (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : NOTES: Better than take-out and just as easy. Serve these fragrant chicken thighs over quick-cooking rice. Recipe by: LHJ Recipes Posted to MC-Recipe Digest V1 #939 by "[email protected]" <[email protected]> on Dec 2, 1997
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