Onion Chicken (Pollo Encebollado)
Lots of onion slowly softened with a splash of white wine that turns into a sweet, silky sauce. Ideal for dipping bread.
- Total
- 75 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- cut-up chicken2.75 lb
- onion4
- garlic clove4
- white wine0.75 cup
- bay leaf2
- thyme1 tsp
- black pepper1 pinch
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Season the cut-up chicken with salt and black pepper.
- 2
Heat the olive oil in a wide casserole and brown the chicken over medium-high heat on all sides. Remove and set aside.
- 3
Cut the onions into thin strips and the garlic into slices.
- 4
In the same oil, add the onion and garlic with a pinch of salt. Sweat over low heat about 20 minutes, stirring occasionally, until the onion is very soft and golden.
- 5
Turn up the heat, add the white wine and let the alcohol cook off for 2 minutes.
- 6
Return the chicken to the casserole with the bay leaf and thyme. Cover and cook gently for 35 minutes, turning the chicken halfway. If it dries out, add a splash of water.
- 7
Uncover for the last few minutes so the sauce becomes silky, adjust the salt and serve.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
