Onions and leeks belong to the allium family of vegetables – ones that possess powerful anti-cancer properties and are oh-so-flavourful!
Skinless boneless chicken thighs
1 tsp Avocado or olive oil
2 large Sweet onions (or leeks, white parts only)
2 cloves Garlic, finely minced or 1/2 tbsp frozen garlic puck
1 ½ tbsp Butter
1 tsp Dried oregano
1-1 ½ cups Water, chicken or vegetable broth
To taste Sea salt and freshly cracked black pepper
Using paper towel, pat dry the chicken thighs. Heat a large skillet over medium-high heat. Once the pan is hot, add in the oil and chicken thighs. Brown the chicken, about 3 minutes on either side. Then reduce the heat to medium-low and continue cooking until the chicken is fully cooked, about 6-8 minutes more. Season with salt and pepper.
Meanwhile, dice your onions or leeks into ½-inch pieces. Once the chicken is thoroughly cooked, remove from the pan and add in the onions. Season generously with salt and pepper and stir. Let the onions continue to cook for 15 minutes, until they are translucent and golden.
Add in the garlic, butter and oregano and continue to cook the onions for 5 minutes more. Transfer the cooked onions to a blender and add in 1 cup of liquid of your choice. Blend until creamy, adding a bit more liquid to reach your desired consistency. Pour over your cooked chicken and serve with a side of rice or mashed potatoes.
Onion gravy can be doubled, and any leftovers can be stored in the fridge for one week or in the freezer for up to 1 month.