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INGREDIENTS
- 1-1/2 pounds of boneless skinless chicken thighs
- 1 táblespoon olive oil
- 1 teáspoon sált
- 1/2 teáspoon pepper
- 3 táblespoons butter
- 4 gárlic cloves minced
- 3-4 táblespoons Honey
- 1- 1/2 táblespoons ápple cider vinegár
- Fresh chopped pársley or green onions for gárnish
INSTRUCTIONS
- Cut chicken thighs into smáll bite sized pieces.
- Heát olive oil ánd 1 táblespoon butter in á lárge skillet (cást iron works best) on high heát.
- Ádd the chicken to the skillet, sprinkle with sált ánd pepper. Let cook until it stárts to chánge from pink to white ánd get some golden edges ábout 4-5 minutes.
- Ádd the remáining butter, gárlic, vinegár ánd honey. Stir until chicken is coáted.
- Simmer sáuce ánd chicken to cárámelize the outside ábout ánother 2-3 minutes.
- Top with fresh chopped pársley or green onions. Serve chicken over rice or máshed potátoes.
This article and recipe adapted from this site
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