Recipe by Annmarie Olscamp
"Caramelized onions create a glazed chicken with a mellowed bite. This is a great chicken recipe that I learned from my grandmother. It is simple and tastes delicious! If desired, serve with roasted potatoes which have been coated with the sauce."
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skinless chicken thighs
salt and pepper to taste
If I could give this recipe 10 stars I would! This was FABULOUS : ) I just made this last night, although I did make some slight changes. I used chicken breasts, instead of thighs, and increased the olive oil to 3 Tbls. I also seasoned the chicken liberally (before browning in oil) with salt, pepper, and garlic powder. I also cooked the onions much longer than the recipe stated (about 13 minutes) because I like to get my onions really carmalized and bring out their flavor-be careful not to burn them! I served the chicken with oven roasted potatoes as suggested (I used yukon gold potatoes, quarted them, and tossed them with olive oil, cumin, salt, pepper, garlic powder, and paprika-baked at 475 degrees for 20 minutes) and I did toss the potatoes with the onion mixture. Very, very simple and it tastes out of this world! Do not be fooled by it's simplicity, and do not hesitate to add your own spices as this recipe is a wonderful base that can be adjusted to suit any palate. A +++++
I tried this recipe twice. I liked it. Although, The second time I added a few dashes of spices like:garlic powder, paprika, chicken bouillion, & turmeric during the simmer stage. It made the recipe taste even better!
this is REALLY good. I chopped the thighs into small pieces and seasoned them first w/ paprika, garlic, soul seasoning, & pepper. made according to directions. 5 min before finishing I added 1.5 Tablespoons of flour to 1 cup sour cream and added it to the sauce. OH, it's sooo good!
My husband and I love this recipe! It's one of his all-time favorites. I do, however, try to use a VERY large onion and we still don't get quite enough sauce for our taste.
I found this recipe while looking for someway to cook thighs. At first I thought it was way to simple to be good, but I had all the ingredients, so I gave it a shot. It is delicious, and a huge hit, even with my 2 very picky children (5 & 13).
Couple of tips: season the chicken with salt, pepper and a little paprika before you saute, use a very large onion (my favorite part of this recipe is the sauce), and use chicken stock instead of the water. Serve it over rice with some extra sauce...yum!
I've tried doubling the sauce recipe and it doesn't come out as good. So I've started doubling the entire recipe using 2 pans, boneless breasts in one and thighs in the other. (I start the thighs first since they take longer to cook.)
Great recipe...simple but delicious!
A Keeper for sure. I made this last night and my extremely picky teenager had seconds! After reading other comments, I too added more spices, course ground sea salt, course pepper, paprika, garlic powder, basil, and sauted the onions just alittle longer than 5 minutes. I also used chicken stock instead of water. This ends up being a very juicy, sweet chicken dish.
Although I probably won't make this again (there are so many great chicken recipes to try) this was a nice dish. I added extra seasoning on the advice of previous reviewers and served with roasted potatoes and broccoli. I also carmelized the onions longer than the recipe called for. Instead of water I used homemade unsalted chicken broth. The sauce was very pleasant.
This was very good, easy to make and low cost. My only changes were based on some of the other reviews. I used chicken breasts, cubed, as I did not have thighs. I seasoned them with Mortons Seasoning Salt, paprika and garlic powder. I used about three small onions and instead of 2 cups of water I used about a cup of white wine and a cup of water. This made a delicious sauce that required no additional thickening agents. I served my boyfriends to him over pasta and mine over some green beans, both tossed in the onion sauce. Very good, will be sure to keep this recipe on hand.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 127
** Calories from Fat: 55
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