Chicken with Onions, Mexican Style


4 lb. ready to cook Roasting Chicken (cut into 8 pieces)
1/4 cup Salad Oil
2 cups Sliced Onion
1 clove Garlic (crushed)
1 tsp. Dried Thyme Leaves
1/4 tsp. Nutmeg
1 Bay Leaf
1 tsp. Salt
1/8 tsp. Pepper
Cilantro or Parsley
1 (10 3/4 oz) can Condensed Chicken Broth
1 Tbls. Flour

Rinse chicken well; dry with paper towels.
In hot oil in a large skillet, brown chicken well on all sides-about 30 minutes. Remove as browned.
In remaining fat in skillet, saute onion, garlic,thyme, nutmeg, and bay leaf; saute, stirring, until onion is golden.
Return chicken to skillet. Add salt, pepper, 1 sprig cilantro or parsley, chicken broth and 1 cup water.
Bring to boiling; simmer, covered, 50 to 60 minutes, or until tender.
Remove chicken to warm serving platter. Add 1 tablespoon flour combined with 2 tablespoons water to skillet; bring to boiling. spoon onion sauce over chicken. Sprinkle with chopped cilantro or parsley.
Makes 8 servings

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