Chicken Thighs And Tomato Gravy

1. 1

   Heat 1 tablespoon oil in a skillet over medium flame.

2. 2

   Sprinkle the chicken thighs with a little Tony's and black pepper, then brown on each side in the skillet. It is ok if the chicken is not totally cooked through.

3. 3

   Remove the chicken thighs to a plate and add the rest of the oil to the skillet.

4. 4

   In the same skillet, sautee the diced onion until translucent.

5. 5

   Sprinkle the flour over the onion and oil. Stir to combine and cook for a couple of minutes, stirring constantly.

6. 6

   Whisk in about 1/2 cup of the chicken stock.

7. 7

   Add the Rotel tomatoes, diced tomatoes, tomato paste, and the rest of the Tony's and black pepper. Whisk to get rid of any lumps.

8. 8

   If the gravy seems too thick, add more chicken stock.

9. 9

   Add the chicken thighs back to the skillet, cover, and simmer over low flame about 20 minutes. The chicken thighs are done when the meat pulls off the bone easily.

* Per serving · 4 servings · Values may vary.