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First cooking the onions separately ensures that they will nearly dissolve into a creamy sauce
without overcooking the chicken.
Directions
- Thinly slice onions and put in a microwavable dish with 1/2 cup water, a pinch of salt
and 1 teaspoon sugar (omit the sugar if using sweet onions, such as Vidallia). Cover and cook for
about 3 minutes, until soft.(Or put onions, water, salt and sugar in a small saucepan, cover
and simmer about 10 minutes, until soft.
Rinse chicken and pat dry, skin off or on, as
preferred. Mix salt, pepper, flour and garlic powder, if using, in a paper or plastic bag and
shake chicken, a few pieces at a time, in this mix.
Heat oil in a heavy skillet (medium
high heat) and brown chicken well on both sides. When chicken is browned, add onions with the
cooking water. Lift chicken pieces so some of the onions can be tucked underneath. Add herbs and
wine, adjust heat to maintain a simmer, cover and cook until chicken is tender, 25 - 30
minutes.
When chicken is done, remove pieces to a serving dish. Taste sauce and correct seasoning,
if needed. If sauce is thinner than you would like, raise heat and boil for a few minutes, to
desired thickness. Spoon sauce over chicken and serve hot.
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