Saturday: Roasted Chicken Thighs

6 Chicken thighs

¼ Cup flour

2 Tablespoon butter

2 Tablespoon oil

1 Red onion

1 Head of garlic

½  Tablespoon Jalapeno

¼ Cup White wine

1 Cup chicken broth

 

Parsley

 Dredge the thighs in flour and heat 1 part olive oil, 1 part butter over medium high heat on the skillet.

 

Let one side of the thigh become a golden brown color before flipping it to the other side.

 

 

Add garlic, onion, jalapeno, white wine and broth and bring to a simmer for 5 to 10 minutes. If you have a pan that can also go into the oven, go ahead and cover and use that. If not, transfer into an 8x8 glass casserole pan. Cover with tin foil and cook for 20 minutes at 350. Remove cover and cook 15 minutes.

 

 

In the meantime, cook some pasta. It will act as a bed for your chicken. Use some butter and parsley to flavor it. I used about a ¼ cup of fresh parsley and ¼ cup of butter for 3/4 ‘s a box of spaghetti. I also sprinkled Cajun spices over the top, before topping the meat and juices over it.