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MISS GRACE'S CHICKEN AND ONIONS




Source of Recipe


FOXPHILADELPHIA.COM






List of Ingredients



• 2LBS. CHICKEN LEGS,WINGS, THIGHS, AND/OR BACKS
  
• SALT
  
• PEPPER
  
• SEASONED SALT (OPTIONAL)
  
• 4 MED ONIONS
  
• 3-4 TABLESPOONS BUTTER OR MARGERINE
  
• 1/2 CUP WATER
  






Instructions



1. SEASON THE CHICKEN
   
2. CUT THE ONIONS INTO THIN WEDGES OR RINGS.
   
3. MELT BUTTER OVER MED HEAT
   
4. PLACE CHICKEN AND ONIONS TOGETHER IN THE PAN
   
5. BROWN THE CHICKEN PEICES ON ALL SIDES AND COOK THE ONIONS UNTIL THEY ARE CLEAR AND SOFT
   
6. ADD WATER, STIR AND COVER THE PAN.
   
7. CONTINUE TO COOK THE CHICKEN AND ONIONS 20-30 MINUTES,STIRRING OCCASIONALLY.
   
8. THE WATER,ONIONS,BUTTER, AND CHICKEN DRIPPINGS WILL FORM A SAUCE. IF THE ONIONS OR CHICKEN PIECES BEGIN TO STICK TO THE PAN, ADD 1-2 MORE TABLESPOONS OF WATER AT A TIME UNTIL THE SAUCE REACHES THE DESIRED CONSISTENCY.
   
9. SERVE THE CHICKEN AND SAUCE OVER RICE.