This recipe came from my mom and it is definitely a house favorite for my whole family. I really like it served over Parmesan cous cous. It is just enough for me, Josh and the boys because of how much the thighs shrink...for more people, doubling the recipe would be necessary. Also great as leftovers.
4-6 chicken thighs, bone in
salt, pepper and paprika
1 Tbsp Worcestershire sauce
2 Tbsp catsup
2 Tbsp cider vinegar
1/4 cup water
1 tsp dry mustard
1 Tbsp instant minced onion
Remove skin and fat from chicken. Sprinkle thighs with salt, pepper and paprika. In a 10-inch skillet, melt about a Tbsp of butter or margerine over medium-high heat; add chicken and brown on both sides. In a cup mix together all remaining ingredients; pour over chicken. Cover tightly and cook over low heat until chicken is tender - about 40 minutes. If sauce is not quite thick, remove chicken and keep warm; reduce sauce by boiling. Pour thickened sauce over each thigh.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment