Chicken with onions recipe

Ingredients

Poussins aux oignons

Chicken cooked with onions a French recipe

to serve 6

900g /2lb medium onions peeled and finely sliced

3 spring chickens 450g / 1lb each

4- 5 tablespoons of olive oil or chicken fat

salt and pepper

1 sprig of thyme

1 bay leaf

With a sharp knife spilt the chicken s in half along the breastbone.

Melt 2 tablespoons of oil or fat in a pan when hot saute the birds over a medium heat.

Shake the pan frequently to prevent sticking until they go a golden brown in colour.

Remove the chickens and keep hot. Add another 2 tablespoons of oil or fat to the pan and cook the onions over a low heat for about 20 mins.

When they have coloured lightly add the chickens.

Season with salt and pepper add the herbs cover and cook gently for a further 40 mins.

Shaking the pan frequently and stirring the onions several times to prevent burning.

When cooked serve with a bottle of red Burgundy

Chicken with onion recipe

if you liked the Chicken with onions try the Country Pork recipe

Return from Chicken with onion to the recipe index page

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