Chicken Smothered With Onions
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
60
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 tbsps
Butter1
Paprika2 large
Onion (sliced)3 cup
White Wine (dry)3 tbsps
All-Purpose Flour3 tbsps
Water1 cup
Whipping Cream1 tsp
Mace (ground)Directions:
1
Melt butter in heavy large skillet over medium-high heat
2
Sprinkle both sides of chicken with salt, pepper and generous amount of paprika
3
Add to skillet and cook until beginning to color, turning occasionally, about 10 minutes
4
Transfer chicken to plate
5
Add onions to skillet, stir to coat with butter and scrape up any browned bits
6
Reduce heat, cover and cook until tender, stirring occasionally, about 15 minutes
7
Set chicken atop onions
8
Add wine and bay leaves to skillet
9
Increase heat and boil until most of wine evaporates and mixture is syrupy, about 8 minutes
10
Add broth; bring to boil
11
Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes
12
Using tongs, transfer chicken to platter
13
Tent with foil
14
Mix flour and 3 tablespoons water in small bowl until smooth
15
Add to broth in skillet and mix until smooth
16
Add cream and mace
17
Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes
18
Return chicken and simmer until heated through
19
Taste sauce and adjust seasonings
20
Spoon potatoes onto plates
21
Place chicken on plates
22
Spoon sauce over; sprinkle with parsley and serve
23
Melt butter in heavy large skillet over medium-high heat
24
Sprinkle both sides of chicken with salt, pepper and generous amount of paprika
25
Add to skillet and cook until beginning to color, turning occasionally, about 10 minutes
26
Transfer chicken to plate
27
Add onions to skillet, stir to coat with butter and scrape up any browned bits
28
Reduce heat, cover and cook until tender, stirring occasionally, about 15 minutes
29
Set chicken atop onions
30
Add wine and bay leaves to skillet
31
Increase heat and boil until most of wine evaporates and mixture is syrupy, about 8 minutes
32
Add broth; bring to boil
33
Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes
34
Using tongs, transfer chicken to platter
35
Tent with foil
36
Mix flour and 3 tablespoons water in small bowl until smooth
37
Add to broth in skillet and mix until smooth
38
Add cream and mace
39
Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes
40
Return chicken and simmer until heated through
41
Taste sauce and adjust seasonings
42
Spoon potatoes onto plates
43
Place chicken on plates
44
Spoon sauce over; sprinkle with parsley and serve