Serving Suggestion: It’s fun for the host to rip off a bit of the baguette and dip it in the skillet as I serve it.
1. Mix the ap flour with the salt, pepper and garlic powder.
2. Coat the chicken thighs in the flour coating, shaking off any excess.
3. Heat the olive oil in a skillet to a medium heat.
4. Place the chicken in the skillet skin side down and cook for 3-4 minutes.
5. Turn the chicken over and cook for the same time on the other side. The chicken should be golden brown.
6. Remove the chicken from the skillet and reserve on a plate.
7. Add the butter to the pan and cook until it is melted and bubbling.
8. Add the sliced onions, sprinkle with salt, and cook until soft and golden brown.
9. Add the tablespoon of ap flour and combine with the onions.
10. Cook for two minutes until the flour loses its raw smell.
11. Add the white wine, combine well with the onions and flour mixture, and cook for 2-3 minutes.
12. Add the chicken stock and simmer for 3-4 minutes.
13. Add the carrots to the pan.
14. Add the chicken to the pan, skin side up.
15. Cook for 8-10 minutes. The sauce should begin to thicken, if it becomes too thick, thin out with a little milk.
16. Add the cream to the pan and simmer for 3-4 minutes.
17. Add the peas to the pan.
18. Check for seasoning and add salt and pepper to taste.
19. Add the chopped parsley.
20. Serve at the table in the skillet. I like to serve this with crusty bread.