Yield: 4 servings
|2||Medium(8 to 10 oz. each) Spanish onions|
|3 pounds||Chicken,cut into serving pieces and skinned|
|½ teaspoon||Ground pepper|
|1 large||Clove garlic,minced|
|½ teaspoon||Dried thyme|
|2 tablespoons||Olive oil|
|1 cup||Chicken stock or broth|
|Chopped fresh parsley|
Peel onions and slice ¼" thick.Separate into rings,measuring 6 cups.
Using a mortar and pestle or a cup and the back of a spoon, thoroughly mix salt, pepper, garlic and thyme. Rub mixture on chicken pieces. Cover chicken and let stand at room temperature for 30 minutes.
Toss chicken pieces with flour. Heat olive oil in skillet over medium high heat. Brown chicken, a few pieces at a time, in skillet. Remove and reserve.
Reduce heat to medium. Pour chicken stock into skillet and with a wooden spoon or paddle, stir constantly, scraping the bottom of the pan. This is called deglazing the pan. When pan is deglazed and stock has begun boiling, remove pan from heat and reserve.
Place ⅓ of the onions on the bottom of a 2 qt. casserole. Top with half the chicken. Layer chicken with another ⅓ of the onions. Top with chicken and remaining onions.
Pour reserved chicken stock over chicken and onions in casserole. Add bay leaf; cover and bake @ 300 degrees for 1 to 1¼ hours or until chicken is tender. Sprinkle with parsley and serve over hot noodles or rice.
Makes 4-6 servings.