Chicken in Onion Wine Sauce Recipe
First cooking the onions separately ensures that they will nearly dissolve into a creamy sauce without overcooking the chicken.
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2 medium onions, coarsely chopped
1/2 cup water
1 pinch salt
1 teaspoon sugar
1 chicken - 3 to 4 lbs., cut up
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1 teaspoon garlic powder (optional)
1 tablespoon chopped fresh herbs or 1 1/2 tsp. dried herbs, finely crushed –
use any combination of oregano, marjoram and thyme
1/2 cup dry white wine
:Heavy skillet, microwave (optional, but useful)
Thinly slice onions and put in a microwavable dish with 1/2 cup water, a pinch of salt and 1 teaspoon sugar (omit the sugar if using sweet onions, such as Vidallia). Cover and cook for about 3 minutes, until soft.(Or put onions, water, salt and sugar in a small saucepan, cover and simmer about 10 minutes, until soft.
Rinse chicken and pat dry, skin off or on, as preferred. Mix salt, pepper, flour and garlic powder, if using, in a paper or plastic bag and shake chicken, a few pieces at a time, in this mix.
Heat oil in a heavy skillet (medium high heat) and brown chicken well on both sides. When chicken is browned, add onions with the cooking water. Lift chicken pieces so some of the onions can be tucked underneath. Add herbs and wine, adjust heat to maintain a simmer, cover and cook until chicken is tender, 25 - 30 minutes.
When chicken is done, remove pieces to a serving dish. Taste sauce and correct seasoning, if needed. If sauce is thinner than you would like, raise heat and boil for a few minutes, to desired thickness. Spoon sauce over chicken and serve hot.
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