Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

The chicken is smothered in a thick onion sauce; serve it over mashed potatoes.

Recipe by Cooking Light May 2001

Gallery

Credit: Photo, Styling: Jessica Colyer

Recipe Summary

Yield:
2 servings (serving size: 2 thighs and 1 cup onion mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt; sauté for 5 minutes.

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  • Add 1/4 teaspoon pepper, 1/8 teaspoon salt, chicken, oregano, and marjoram to pan, and sprinkle with 3 teaspoons vinegar. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates. Stir in 1 teaspoon vinegar, and sprinkle with the parsley. Serve with lemon wedges.

Nutrition Facts

371 calories; calories from fat 31%; fat 12.8g; saturated fat 2.7g; mono fat 5.8g; poly fat 2.5g; protein 42.1g; carbohydrates 23.3g; fiber 4.6g; cholesterol 165mg; iron 3.3mg; sodium 474mg; calcium 94mg.
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