Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb Chicken -- cut in 10 pieces 3 c Onions -- thinly sliced
1 ts Kosher Salt 1 1/2 tb Garlic -- thinly sliced
1/4 ts Black Pepper -- freshly 8 Sprigs Fresh Thyme
-ground 1 1/2 c Chicken Stock
Flour -- for dredging 2 Lemons
2 tb Olive Oil

1. One hour before cooking, season the chicken pieces with half the
salt and pepper.

2. Preheat the oven to 400 F.

3. Dredge the chicken in flour.

4. In a 10-inch ovenproof skillet or Dutch oven, heat 1 Tbs of the
olive oil over medium heat. Saute the chicken pieces to a rich golden
brown. Transfer to a plate and reserve.

5. Discard the fat from the skillet and add the remaining olive oil.
Add the onions and garlic and cook over moderate heat for 25 mins,
stirring occasionally, until very soft and lightly browned. Remove
from the heat.

6. Spread the thyme sprigs over the onions and garlic. Arrange the
browned chicken pieces side by side over the onions in the skillet.
Add the chicken stock.

7. Cut 1 lemon into 10 slices, removing the seeds, and place 1 slice
atop each piece of chicken. Squeeze the othe lemon into a strainer
over the chicken. Return the skillet to the heat and bring the stock
to a simmer. Cover and place in the oven.

8. After 15 mins, baste the chicken with the cooking liquid. Continue
cooking, uncovered, for an additional 35 to 40 mins, basting every 10
mins. When done, the chicken and lemon slices will be nicely browned.
Let rest 5 mins, transfer to a deep-welled platter and serve.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1

From: Dan Klepach Date: 08-23-95 (22:44) (159)
Fido: Cooking

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