NANI'S SAUTEED CHICKEN~ From StoneGable's Kitchen


1-2 TBS vegetable oil

2 lbs chicken thighs~ bone-in and skin on (legs and thighs work well too)

salt and pepper 

1~2 large onion, peeled and chopped

3~4 ribs celery, chopped

chicken stock or water

Rinse chicken under cold water and pat dry with a paper towel.  Salt and pepper liberally.

In a large skillet or dutch oven, heat oil over medium heat. When the oil is hot, add chicken and brown on each side, about 5-6 minutes. Remove chicken and reserve.

Reduce heat to medium and add chopped onions and celery to the pan and cook until translucent and just turning slightly golden, about 5~7 minutes.

Return chicken to the pan. Add about 2 inches of chicken stock (or water) to the pan. Put a lid on the pan or dutch oven and crack it so steam can escape.

SG Tip: I use homemade stock for this dish. When I make homemade stock I freeze 1 or 2 ice cube trays filled with stock. When a recipe calls for a small amount of stock I just throw in a few chicken stock cubes! Keep the rest of the cubes in a large freezer bag or plastic container in the freezer.

Simmer for 45 minutes, turning chicken once and checking the liquid. The liquid should reduce by about half. If reduced too much add more liquid. If the chicken is swimming in liquid, take the lid off of the pan or dutch oven for the last 10-15 minutes.

Remove most of the fat on the top of the sauce.

Plate chicken with a generous amount of sauce.