Recipe Swap

Serves 4

1 T. butter melted
2 Tbsps. all purpose flour
1 T. canola or vegetable oil
8 chicken thighs skin ñ excess fat removed

salt ñ ground
black pepper

1 tsp. saffron threads
2 sweet onions large quartered
1/4 c. white wine
2 c. chicken stock low sodium
2 tsps. dried thyme
1 bunch asparagus
1 bunch Broccolini (broccoli ñ cauliflower
1 T. apple cider vinegar

salt ñ pepper

touch garlic granular

Mix together butter ñ flour till completely smooth in a cup -set aside.

Large skillet heat oil. Season chicken with salt -pepper ñ saffron threads. Working in batches-cook chicken till well browned both sides about 5 minutes per side. Remove chicken to plate.

Add onions to skillet – stir ñ brown till tender. Add
wine- scrape bottom skillet to loosen any browned bits. Return chicken to skillet along with stock ñ thyme. Simmer ñ cover. Simmer until chicken are tender- 20 to 25 minutes.

Now- add asparagus ñ broccolini over chicken ñ cover. Steam vegetables 4 to 5 minutes till just tender ñ bright green.

Remove all to a platter. Increase heat to medium high -whisk butter ñ  flour ñ butter mixture.
Continue whisking till mixture thickens ñ cooks. Whisk in vinegar-season with salt ñ pepper with touch of garlic granular. Taste ñ adjust seasonings Pour sauce over chicken ñ vegetables.

Have a nice cucumber salad with some tomatoes- little red thin slice red onion- garlic- salt- pepper with little oil.  Add a few olives or feta cheese or queso crumbles.