Description
Smothered: Someone or something covered entirely. Drenched, drowned. Comforted. This is how chicken should be.
With bacon on top.
Ingredients
- 4 teaspoons Oil, Divided
- 2 slices Precooked Bacon
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 6 pieces Boneless, Skinless Chicken Thighs
- ¼ cups Flour
- 1 whole Yellow Onion, Thinly Sliced
- 1 clove Garlic, Minced
- 1 teaspoon Tomato Paste
- 1 Tablespoon Flour
- 1 cup Chicken Broth
- ½ Tablespoons Soy Sauce
- ½ Tablespoons Worcestershire
- 1 cup Milk
Preparation
Heat 1 teaspoon of oil in a 12-inch skillet over medium high heat for 2 minutes. Add bacon and cook for a minute on each side. Remove to plate.
Add remaining 1 tablespoon (or 3 teaspoons) oil to pan and increase heat to medium high. Salt and pepper chicken and then sprinkle both sides evenly with flour; shake excess off.
Add chicken to pan and cook undisturbed until golden, about 4 minutes. Flip and cook other side for 4 minutes. Remove to plate.
If there isn’t about 1 tablespoon of oil in the pan, add a little more oil. Add onion and sauté until starting to soften, 3–4 minutes. Add garlic and tomato paste and cook for 1 minute. Add flour and stir completely into onions.
Add broth, soy sauce, and Worcestershire and mix completely. Add chicken back to skillet. Add milk and stir in thoroughly. Cook until thickened, just a minute or two.
Chop bacon and sprinkle over chicken.
