Sandy’S Chicken Thighs In Spicy Pimiento & Onion Sauce

• 3.5 lbs. of boneless, skinless chicken thighs
• 1 large Spanish onion, finely diced
• 3 medium-large garlic cloves, minced
• one 4-oz. jar of sliced pimientos, drained
• 2 TBS. extra virgin olive oil
• 2 TBS. unsalted butter
• 1 to 1-1/2 TBS. Cajun Seasoning
• 2 cups chicken broth
• cayenne pepper to taste
• salt and ground or coarse black pepper

1. Season the thighs with salt and pepper. In a large Dutch oven, heat 1 TBS. of olive oil and 1 TBS. of butter over medium-high heat. Working in two batches, use tongs to add the chicken to the hot Dutch oven and brown undisturbed for about four minutes each side. Repeat with the remaining olive oil and butter. Set the browned chicken aside. Remove all but about 1 TBS. of fat. Add onion and cook until tender without browning. Add garlic and cook until lightly browned. Stir in Cajun seasoning and cayenne pepper to taste along with the drained pimientos. Add two cups of chicken broth and stir bottom of pot to deglaze. Return all chicken to pot. Cover, bring to a boil, and reduce to a simmer for about 15 to 20 minutes or until cooked through. Remove chicken and set aside. Correct the seasoning and reduce sauce to your liking. Return all chicken to pot to warm and coat in sauce before serving.

chicken, spanish onion, garlic, pimientos, extra virgin olive oil, butter, cajun seasoning, chicken broth, cayenne pepper, salt

Taken from www.epicurious.com/recipes/member/views/sandy-s-chicken-thighs-in-spicy-pimiento-onion-sauce-1210590 (may not work)