Sunday, July 14, 2013

Chicken Thighs with Onion sauce

The past few weeks while I've been moving, my cooking has been very basic and I haven't followed any recipes, it's been more of a "see what is in the fridge" and make something with it.

Let me tell you that it bothers me immensely.  LOL  Really!!

I am a menu plan kinda gal and cooking out of thin air is NOT for me, but during the move and the transition I've had to adapt and make do with no cooking utensils, or no fridge, or just buying a few meats/poultry to keep in the freezer and then figuring out what to make with it when dinner rolls around......which is usually when I'm in the middle of unpacking boxes or setting up a house.

Thankfully, today is the last day of cooking this way and it couldn't come any sooner, I'm ready to get back to my menu planning and my routine.

This chicken dish is another one of those that I just threw together and the family really enjoyed it.

Chicken thighs with onion sauce

Chicken Thighs with Onion Sauce

1 pound chicken thighs
1 small onion, thinly sliced
olive oil
salt and pepper
garlic powder

1 packet onion soup

In a large skillet, add about two tablespoons of olive oil and the chicken thighs. Season with salt and pepper and garlic powder and fry until brown.

Add the onion slices, packet of onion soup and about half a cup of water and simmer on medium heat until onion is tender.  Keep checking and stirring and if need be add a little bit more water.

When onion is cooked through, if you find the sauce is too watery, just thicken it.  I usually thicken with cornstarch, I take a spoon and scoop out some of the gravy from the skillet into a bowl, add a tablespoon or a little more if needed of cornstarch and stir well, then pour it back into the skillet while stirring constantly until thickened.

Chicken thighs with onion sauce


  1. Yep! Sounds delicious alright. Hey how about sharing some of your menu plans with us. Be interested to see.  ◕‿◕

  2. I make something similar with Apricot Jam and Russian dressing.

    apricot chicken.
    6 skinless, boneless chicken breast halves
    1 package Lipton dry onion soup mix
    1 ( bottle Russian-style salad dressing (I have used Catlina)
    1 cup apricot preserves Preheat oven to 350 degrees
    Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
    Cover dish and bake for 1 hour in preheated oven.