Down-Home Chicken and Onions

Southern Living
Down-Home Chicken and OnionsRecipe
Makes 4 to 6 servings


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2 1/2 pounds chicken legs, wings, and thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon seasoned salt (optional)
3 tablespoons butter or margarine
2 large onions, halved and sliced
1/2 cup water
Hot cooked rice


Sprinkle chicken evenly with salt, pepper, and, if desired, seasoned salt.

Melt butter in a large skillet over medium heat. Add chicken pieces, and cook 5 minutes on each side or until browned. Remove chicken; keep warm.

Add onions to skillet, and sauté 10 minutes or until tender. Return chicken to skillet; stir in 1/2 cup water, cover, and simmer, stirring occasionally, 30 minutes or until sauce thickens and chicken is done. Serve over hot cooked rice.

Created date

October 2002