Braised Chicken And Onions Recipe
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Ingredients
1 stewing chicken (about 4 pounds)
Papaya leaves
1 lime, halved
1 orange, halved
Salt and freshly ground pepper to taste
3 tablespoons soybean, olive, or peanut oil
3 tablespoons bacon drippings
2 tablespoons water
24 small onions
2 cups chicken stock
2 tablespoons butter
2 tablespoons cornstarch
Chopped parsley
Chopped scallions or green onions
Directions
Truss chicken.
Wrap in papaya leaves and refrigerate for 12 hours.
Rub the chicken with the cut sides of the lime and orange.
Season with salt and pepper.
Heat oil and bacon drippings in a Dutch oven.
Brown chicken.
Add water and cover.
Cook in a 375°F oven about 2 hours, or until almost tender; turn occasionally and stir the juices.
Add stock if more liquid is needed.
Add onions and continue cooking until onions are tender and well browned (about 30 minutes).
Place chicken and onions on a large serving platter.
Carve bird.
Pour stock into Dutch oven and set over medium heat to deglaze.
Mix butter and cornstarch and add to stock.
Stir until sauce is slightly thicker.
Pour sauce over meat and sprinkle with chopped parsley and scallions.
Serve with Coconut and Rice
Wrap in papaya leaves and refrigerate for 12 hours.
Rub the chicken with the cut sides of the lime and orange.
Season with salt and pepper.
Heat oil and bacon drippings in a Dutch oven.
Brown chicken.
Add water and cover.
Cook in a 375°F oven about 2 hours, or until almost tender; turn occasionally and stir the juices.
Add stock if more liquid is needed.
Add onions and continue cooking until onions are tender and well browned (about 30 minutes).
Place chicken and onions on a large serving platter.
Carve bird.
Pour stock into Dutch oven and set over medium heat to deglaze.
Mix butter and cornstarch and add to stock.
Stir until sauce is slightly thicker.
Pour sauce over meat and sprinkle with chopped parsley and scallions.
Serve with Coconut and Rice
