9-10 chicken thighs

Avocado or olive oil

1 onion, sliced

2 Tablespoons flour (I used “Cup 4 Cup” gluten free brand)

4 garlic cloves, crushed

1 1/2 cups chicken broth or corn stock

1 Tablespoon Balsamic Vinegar

3 T. “half and half” cream

Directions:
Season chicken with salt, pepper and garlic powder on both sides.  Heat oil in a deep skillet and pan chicken in batches until browned on both sides.  Place on a plate.  Add onions to the skillet and more oil if needed.  Cook about 5 minutes adding garlic, too.  Sprinkle in flour and cook 1 minute.  Add broth and bring up to a simmer.  Add vinegar, cream, salt and pepper.  Return the chicken to the skillet and cook covered on low until chicken is cooked all the way through!  Yum!

Recipe adapted from Center Cut Cook

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