Yield: 4 servings
|3 pounds||Chicken;cut in 8 pieces|
|3 tablespoons||Olive oil; use a good grade|
|4 \N||Shallots; minced|
|1 \N||Garlic clove; crushed|
|¼ pounds||Mushrooms; sliced|
|1 cup||Dry white wine|
|½ cup||Chicken stock|
|½ teaspoon||Thyme; dried|
|1 \N||Bay leaf|
|16 \N||White onions;peeled/whole|
|2 cups||Tomatoes; canned/cut up|
|\N \N||Fresh chopped parsley|
USE SMALL BOILING ONIONS
Season the chicken with salt and pepper. In a heavy casserole, heat the oil and brown the chicken on all sides. Add the shallots and garlic and cook for 4 or 5 minutes...don't let the vegetables burn.
Sprinkle flour over the chicken and turn the pieces. Add wine, chicken stock, thyme, and bay leaf. Cover and simmer. Meanwhile, melt 3 tablespoons of the butter in a medium skillet and add the onions.
Sprinkle with the sugar and cook until golden and glazed, shaking the pan often. Transfer the onions to a plate and clean the skillet. Melt the remaining 2 tablespoon butter in the skillet, add sliced mushrooms and saute for 3 or 4 minutes, stirring gently. Remove and add to simmering chicken, along with the onions and tomatoes. Recover the heat and simmer 20 minutes more. Adjust seasoning to taste.
Sprinkle with the chopped parsley and serve. I don't have any idea where I got this recipe, as it is one of the many handwritten in my own personal cookbooks. I can only tell you that I have used this recipe many times, with success. I hope you like it too! Barb