Down-Home Chicken and Onions

Down-Home Chicken and Onions Recipe

Yield:

Makes 4 to 6 servings

Recipe from


Ingredients

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

Preparation

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.

Note:

November 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note