1/2 cup packed light brown sugar
1/3 cup chopped onion
3 cloves garlic, minced
3 tablespoons vegetable oil
1 teaspoon dried basil
1 teaspoon salt (optional)
1 teaspoon paprika
1 cup chicken broth
2 boneless, skinless chicken thighs
1 tablespoon chopped fresh parsley
1/2 cup chopped flat leaf parsley leaves
Melt brown sugar, onion, and garlic in a skillet . Saute and stir brown sugar until onions are translucent. Mix in oil, basil, salt, paprika, chicken broth, and chicken thighs. Serve over chicken in individual bowls. Drink sauce over chicken whilst still on bone - very good with malted milk :)
Slice chicken clippings and shred with wooden chopsticks. Drain florets on paper towels. Using an electric food processor or blender, blend soup stock, chunks, bones, parsley, parsley leaves and chopped parsley. Serve over chicken.
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