Chicken and Slicks

Name: Chicken and Slicks
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 3 , bone-in, skin-on chicken thighs (about 1 1/2 pounds), excess fat trimmed; 2 , bone-in, skin-on chicken breasts (about 1 1/2 pounds), halved crosswise; , Salt and pepper; 2 cups plus 6 tablespoons, all-purpose flour, divided; 3 tablespoons, vegetable oil, divided; 1 , onion, chopped; 2 teaspoons, minced fresh thyme; 7 1/2 cups, low-sodium chicken broth, divided; 2 , bay leaves; 1/4 cup, chopped fresh parsley

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Appears in Cook's Country February/March 2011

SERVES4 to 6

TIME2¼ hours

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WHY THIS RECIPE WORKS

Replacing water with canned chicken broth was a no-brainer and provided a flavorful base for our Chicken and Slicks recipe. Rather than throw chicken parts into simmering broth, we browned them first to boost flavor. We used both white and ...

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