Savory Chicken Thighs
2 pounds boneless skinless chicken thighs
1/2 cup chopped celery
Salt and pepper
2 tsp butter
1/4 cup chopped cilantro
1/2 cup chicken stock
1 T potato starch
1/4 cup heavy cream
Season chicken with cumin, coriander, salt and pepper. Melt butter in skillet and shake a few more seasonings over, add celery. Cook until celery starts to soften, push to one side and brown chicken in same pan. Spread the celery evenly around the chicken, sprinkle cilantro over and pour chicken stock over it. Cover and simmer til tender-20 minutes or so-turning once. Remove chicken from pan. Mix water and potato starch, stir in cream. Bring liquid in pan to a boil and whisk in the starch/cream mixture. If it thickens too quickly, add water, a bit at a time until it has a nice gravy like consistency.
Serve chicken and gravy with starch of your choice. We had potatoes but rice or pasta would be heavenly.
There is enough chicken and sauce left that I think I'll make gluten free tortillas tomorrow for chicken enchiladas. I'll just add a chopped jalapeno pepper.