MISS GRACE'S CHICKEN AND ONIONS
2 pounds chicken legs, wings, thighs and backs
salt and ground black pepper
seasoned salt (optional)
4 medium onions
3 to 4 tablespoons butter or margarine
1/2 cup water
4 to 6 cups hot cooked rice (to serve)
Season chicken with salt, pepper and seasoned salt.
Cut onions into thin wedges or rings.
In a medium skillet, melt butter over medium heat. Place chicken and onions together in skillet. Brown chicken pieces on all sides; cook onion until clear and soft.
Add water, stir and cover pan. Continue to cook chicken and onions 20 to 30 minutes, stirring occasionally, so onions do not stick or burn. Water, butter, onions and chicken drippings will form a sauce. If onions or chicken pieces begin to stick to pan, add 1 to 2 more tablespoons water at a time until sauce reaches desired consistency.
Serve chicken and sauce over cooked rice.
Note: If you have any sauce left after finishing this dish, save it to flavor a vegetable dish or a soup.
Makes 4 to 6 servings
Source: Food for the Soul: A Texas Expatriate Nurtures Her Culinary Roots in Paris by Monique Y. Wells
2 pounds chicken legs, wings, thighs and backs
salt and ground black pepper
seasoned salt (optional)
4 medium onions
3 to 4 tablespoons butter or margarine
1/2 cup water
4 to 6 cups hot cooked rice (to serve)
Season chicken with salt, pepper and seasoned salt.
Cut onions into thin wedges or rings.
In a medium skillet, melt butter over medium heat. Place chicken and onions together in skillet. Brown chicken pieces on all sides; cook onion until clear and soft.
Add water, stir and cover pan. Continue to cook chicken and onions 20 to 30 minutes, stirring occasionally, so onions do not stick or burn. Water, butter, onions and chicken drippings will form a sauce. If onions or chicken pieces begin to stick to pan, add 1 to 2 more tablespoons water at a time until sauce reaches desired consistency.
Serve chicken and sauce over cooked rice.
Note: If you have any sauce left after finishing this dish, save it to flavor a vegetable dish or a soup.
Makes 4 to 6 servings
Source: Food for the Soul: A Texas Expatriate Nurtures Her Culinary Roots in Paris by Monique Y. Wells
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