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Down-Home Chicken and Onions

Yield Makes 4 to 6 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.