Click on a category to see more recipes in this category
Ingredients
3 Tablespoons olive oil, divided
5 Boneless, skinless chicken thighs, pounded thin
1/2 Cup all purpose flour
6 Slices bacon, chopped
2 Onions, chopped
4 Cloves garlic, minced
6 Dates, pitted & chopped
2 Cups chicken stock
2 Teaspoons chili powder
1 Teaspoon garlic powder
Salt & pepper to taste
Dried thyme to taste
Instructions
Heat the olive oil in a skillet over medium heat. Dredge chicken in flour to evenly coat and brown chicken in the skillet about 2 minutes on each side.
Set chicken aside and heat remaining olive oil in the skillet. Mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
Return chicken to skillet and season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat or until chicken juices run clear.