1. Prepare the Chicken:
In a large pot, melt the butter over medium heat.
Season the chicken thighs with salt and pepper and add them to the pot.
Cook for about 5-7 minutes on each side until browned.
Remove the chicken from the pot and set aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, celery, and carrots.
Sauté for about 5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for another minute.
3. Thicken the Soup:
Creamy Vanilla Pudding with Milk Chocolate and Hazelnut Topping
AIR FRYER CHICKEN WINGS
My man is totally obsessed with this dish. He’s on my case to whip it up weekly.
CONDENSED MILK COOKIES
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