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Chicken with Three-Onion Sauce




Source of Recipe


Woman's Day


List of Ingredients




1 lb carrots, cut in 1-in. chunks
2 Tbsp flour
3/4 tsp each salt and pepper
2 1/2 lb chicken thighs (8), skin removed
3 tsp vegetable oil, preferably canola
1/2 cup raisins, preferably golden
1 each large red and yellow onion, cut in 1-in. chunks
1 bunch scallions, cut in
1-in.-long pieces
8 large cloves garlic, sliced
2 tsp sugar
1 cup dry white wine or chicken broth



Recipe



1. Heat oven to 350øF. Have a shallow 21/2-qt baking dish ready.

2. Boil carrots in lightly salted water 8 minutes or until tender. Drain well.

3. Put flour and 1/2 tsp each salt and pepper in a plastic food bag. Add chicken and toss to coat.

4. Heat 2 tsp oil in a large nonstick skillet over medium heat. Add chicken; brown on both sides. Place in baking dish; scatter raisins over top.

5. Heat remaining 1 tsp oil in skillet. Add onions, scallions, garlic, sugar and remaining 1/4 tsp each salt and pepper. Cook over medium heat, stirring to scrape up browned bits on bottom, 4 minutes or until vegetables are lightly browned. Spoon, along with the carrots, over chicken. Pour wine into skillet, stir to scrape up any drippings, then pour over chicken. Cover with lid or foil.

6. Bake 45 minutes or until chicken is cooked through.