Ingredients

8 chicken thighs (all roughly the same size)

1/2 c flour

2 c chicken broth

salt

pepper

cooking oil

Preparation

  1. Clean the thighs thoroughly; remove as much fat & sinew as possible.
  2. wash and dry thighs
  3. salt and pepper thighs
  4. put flour on a plate and coat thighs evenly
  5. brown thighs in a saucepan, about 3 minutes on each side, over medium-high heat. Pan should be large enough so that thighs all fit in one layer.
  6. add chicken broth so it barely covers thighs. Bring to a boil, then lower heat.
  7. cook about 45 minutes, until sauce is reduced to about 1/2 cup.