Return to Franklin Kitchen

Chicken and Onions

Submitted by: Jane Mahan, Elm Springs, AR 

 

 Ingredients: 

Here's another recipe from one of my favorite cookbooks, "Cooking From Quilt Country", Marcia Adams. "Chicken and Onions" 

 

Heavy skillet with cover - I use an enameled cast iron pan

1 large onion 

1/2 cup vegetable oil 

1 3-pound broiler chicken or pieces 

Salt and pepper to taste 

Paprika to taste 

Chopped fresh parsley 

 

Directions: 

 

Peel onion and slice 1/4-inch thick. Heat oil in a heavy skillet, then sauté onion slices on one side until golden, about 3 minutes. Turn onions, and place chicken on top of the onions.

Season the chicken with salt, pepper, and paprika to taste.

Cover, reduce heat, and cook slowly. After 30 minutes, turn chicken so onion is on top.

Add more paprika and continue to cook for an additional 30 minutes or until chicken is tender*.

Total cooking time is approximately 1 hour.

Sprinkle parsley on top and serve.

 

* Test chicken for doneness by pressing lightly - if chicken yields to your pressure, it is tender.

A piece of chicken is done if juices run clear when chicken is pierced to bone with fork.