Chicken Aux Gros Oignons
Makes about 12 servings
2 roasting chicken, each about 4 pounds, cut into serving pieces
Salt and cayenne
All-purpose flour
1/4 cup (or more as needed) vegetable oil
1 to 2 cups water or chicken broth
4 large onions, thinly sliced (about 8 cups)
2 cups chopped bell peppers
2 cups whole kernel corn (optional)
2 cups young peas (optional)
1 pound fresh mushrooms, sliced (optional)
3 tablespoons chopped parsley
Season the chicken generously with salt and cayenne. Lightly dust the chicken with the flour. Heat the oil in a large heavy pot over medium heat. Add the chicken in batches, browning evenly on all sides. As they brown, transfer to a platter.
After the chicken has been browned, add the water or chicken brown to deglaze the pot, stirring to scrape up the browned bits in the bottom of the pot. Add the onions and bell peppers. Cook, stirring, until the vegetables are soft and golden. Return the chicken pieces to the pot. Reduce the heat to medium-low and cook, partially covered for one hour, or until the chicken is tender. Stir occasionally. If you wish to add the corn, peas and/or mushrooms, add them now and cook for about 15 minutes, or until all is heated through. Adjust seasonings. Add the parsley and serve immediately over rice.
Makes about 12 servings
2 roasting chicken, each about 4 pounds, cut into serving pieces
Salt and cayenne
All-purpose flour
1/4 cup (or more as needed) vegetable oil
1 to 2 cups water or chicken broth
4 large onions, thinly sliced (about 8 cups)
2 cups chopped bell peppers
2 cups whole kernel corn (optional)
2 cups young peas (optional)
1 pound fresh mushrooms, sliced (optional)
3 tablespoons chopped parsley
Season the chicken generously with salt and cayenne. Lightly dust the chicken with the flour. Heat the oil in a large heavy pot over medium heat. Add the chicken in batches, browning evenly on all sides. As they brown, transfer to a platter.
After the chicken has been browned, add the water or chicken brown to deglaze the pot, stirring to scrape up the browned bits in the bottom of the pot. Add the onions and bell peppers. Cook, stirring, until the vegetables are soft and golden. Return the chicken pieces to the pot. Reduce the heat to medium-low and cook, partially covered for one hour, or until the chicken is tender. Stir occasionally. If you wish to add the corn, peas and/or mushrooms, add them now and cook for about 15 minutes, or until all is heated through. Adjust seasonings. Add the parsley and serve immediately over rice.
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