Buffalo Roasted Chicken Thighs with Braised Celery Sticks (Amy)

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  2 thigh, bone and skin removed or 138g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Pepper or hot sauce

  Ready-to-serve

  4 tbsp or 58g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Chicken broth soup

  Low sodium, canned

  ½ cup or 120g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 425 degrees F. Toss the chicken thighs with the garlic powder, onion powder, and hot sauce. Lay on a baking sheet and season with salt and pepper. Bake for 35-40 minutes, until the chicken is cooked through. About 15 minutes before the chicken is done, add the olive oil to a skillet and add the celery. Cook for 5 minutes, add the chicken broth and cover. Turn the heat to low and cook for 5 more minutes. Uncover and continue cooking for 5 more minutes, until stock has reduced to a glaze. Serve with the chicken.

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