Using a minimum amount of oil to make the roux reduces calories.
The result is good, country-style cookingalways welcome on my weight-loss plan."
Pat chicken dry and dredge in the flour mixture to coat on both sides.
Photo: Jacob Fox
(Reserve the flour mixture for Step 4.)
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat.
Add the chicken and cook, flipping once, until brown, 1 to 2 minutes per side.
Transfer to a plate.
Add onions and the remaining 1 tablespoon oil, 1/2 teaspoon salt and 1/8 teaspoon pepper to the pan.
Reduce heat to medium.
Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes.
Add garlic and cook until fragrant, 45 to 60 seconds.
Tip the remaining flour mixture into the onions and stir to coat.
Add broth and increase heat to medium-high.
Bring to a boil, stirring often.
Adjust heat to maintain a simmer.
Add the reserved chicken and any accumulated juices, thyme and bay leaf.
Nestle the chicken into the onions and turn to coat.
Transfer the pan to the oven.
Discard the bay leaf.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
