The Best of Czech Cooking/Peter Trnka 1996

Chicken with Onions
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 chicken thighs 2 Tbs lard or vegetable oil 2 large sweet white onions
1 tsp fresh ginger, grated 1 clove garlic, mashed 1 tsp thyme
2 bay leaves 2 Tbs fresh parsley, chopped 1-1/2 cups chicken broth
2 Tbs red wine vinegar



1 Heat the lard or oil on medium-high in a large frying pan or casserole dish. Put in the thighs and fry till golden-brown on both sides.
2 Slice the onions fairly thin in semi-circles. Add to the chicken. Turn the heat down to medium. Cook for about 10 minutes or till the onions are golden and beginning to fall apart.
3 Add the ginger and garlic. Mix well. Add the thyme, bay leaves, salt, and freshly ground pepper. Sprinkle on the parsley and pour on the chicken broth and vinegar. Bring to a low boil, cover, and simmer for 45 minutes.
4 If the sauce needs thickening, cook the dish on a higher temperature uncovered for a few minutes to reduce the liquid.
5 Serve with rice or potatoes.

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