Sautéed Chicken

  • Cooking and Prep: 2 h
  • Serves: 6
  • No Allergens

This super-easy stovetop chicken practically cooks itself – perfect for a busy weeknight dinner.

Ingredients (5)

Main ingredients

Start Cooking

Make the Chicken

  1. Place onions and garlic into a nine-inch pan.

  2. Sprinkle chicken with paprika and salt. Place skin-side down over onions.

  3. Cook over low heat for one and a half to two hours, adding minimal amounts of water as necessary.

     

Credit

Styling and Photography by Tamara Friedman

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  • Shoshannah

    Sautéed Chicken

    Covered?

    Should this be cooked covered?
    Posted by shwolfish |August 30, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I would cover it halfway to let some moisture go out without it evaporating too quickly.
    Posted by Chaiaadmin|August 31, 2017
    Tamara
    Yes. I made it covered.
    Posted by Tamara|September 12, 2017
    0
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  • Shoshannah

    Sautéed Chicken

    Covered?

    Should this be cooked covered?
    Posted by shwolfish |August 30, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I would cover it halfway to let some moisture go out without it evaporating too quickly.
    Posted by Chaiaadmin|August 31, 2017
    Tamara
    Yes. I made it covered.
    Posted by Tamara|September 12, 2017
    0

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