Here is another way to cook those chicken thighs while you taste the freshness of herbs.
Chicken thighs about 2 pounds
1 tablespoon Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
Half of butter
2 cups thinly sliced onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken broth
1/4 cup chopped fresh celery
First is to season the chicken all over with the original essence and 1/2 teaspoon of salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour to remove any excess. Then set aside.
Heat 1 teaspoon of the oil in a saute pan over medium-high heat. Add butter and when it has melted, place the chicken in the pan.
Cook for 3 minutes or until brownish on each side. Remove the chicken from the pan and set aside.
After that, add the remaining butter to the pan. Once melted, add the onions, garlic, thyme bundle or rosemary sprigs. Simmer the chicken to high heat. Return the chicken skin and bring to boil. Reduce the heat to medium low, cover the pan and simmer for 15 minutes.
Stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
Stir the bottom of the pan a final time and simmer for 20 more minutes.
Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving plate. Add the celery to the sauce, stir to combine. Spread the sauce all over the chicken.