Glögg Chicken - Easy One Pan Meal
The name for this delicious dish stems from the cardamom that gives it a wonderful aroma and fabulous taste.
Ingredients
- 8-10 Bone-In Chicken Pieces I use thighs
- 1-2 tbsp Olive Oil
- 2 large Onions Chopped
- 2/3 cup White Wine
- 2 tsp Curry Powder
- 2 tsp Ground Cardamom
- 1 tsp Nutmeg
- 2 tsp Beef Flavor Better Than Bouillon
- 1/4 tsp Paprika
- 1 14oz can Diced Tomatoes
- Salt and Pepper
Instructions
- Salt and pepper chicken generously on both sides.
- In a large pan with a fitted lid, heat 1-2 tbsps of olive oil on high heat.
- Add chicken, skin side down and cook until golden brown. About 5 minutes.
- Flip chicken and cook the underside until browned, another 3-5 minutes.
- Remove chicken from pan and set aside (I use a sheet pan covered in foil for this)
- Add onions to the pan and cook until lightly browned and soft. About 5 minutes. Depending on your stove, you may want to reduce the heat to medium/high for this. You don't want them to burn.
- If you haven't already, turn heat down to medium/high.
- Add wine to pan and scrape up any browned bits from the sides. Cook for 2 minutes.
- Add curry, cardamom, nutmeg, paprika and boullion and stir to mix.
- Add tomatoes and stir. Cook for another minute or so.
- Nestle chicken back into the pan, skin side up. Gently spooning a bit of sauce over each peice.
- Reduce heat to low, cover and simmer for 1 hour, or until internal temp of chicken reaches 160°. Turn chicken halfway through and spoon more sauce over the top.
- Serve on it's own, or over rice or orzo.
- Enjoy!