| 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 "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997
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