Ingredients
1- 1/2 cup Chicken Stock
1/4 cups All-purpose Flour
1 whole Yellow Onion, Chopped
3 cloves Garlic, Minced
Method
Sources
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Recipe1M+
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Large stock pot — batch stocks, pasta water, lobster, canning
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large stock pot — batch stocks, pasta water, lobster, canning
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
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season chicken strips with salt and pepper, then lightly dust with flour. add vegetable oil to coat the bottom of a heavy skillet and cook strips on medium heat until browned, about 3 minutes each side. they dont have to be cooked through. dont crowd the pan you may have to cook the chicken in several batches. set chicken aside. 2. add some more oil to the pan and cook onions and garlic over medium heat until translucent, about 10 minutes. 3. add the spices and cook, stirring constantly, for about one minute. add the stock and the browned chicken to the pan. 4. bring to a boil, reduce heat, and simmer for 15-20 minutes, until sauce is reduced and thickened. season with salt and pepper to taste. click on related blog post under the picture for more about this recipe, including photos and serving suggestions!