Cheechako Chicken

1. 1

   In a large fry pan (I use a dutch oven), melt butter over medium heat.

2. 2

   Add chicken and cook about 6 minutes or until brown on both sides.

3. 3

   You want some good golden color here, so no skimping.

4. 4

   Remove chicken to a plate and sprinkle with 1/4 tsp of the salt and 1/4 tsp of the pepper, and set aside for the moment.

5. 5

   In a small bowl, mix remaining salt, pepper, thyme, rosemary, parsley and apple juice.

6. 6

   Add the onion to the pan and stir to coat with the butter/meat juices left in the pan.

7. 7

   Now add the apple juice-spice mixture to pan and scrap up those crusty bits at the bottom.

8. 8

   Bring to a boil and return chicken to pan, just nestle it in there.

9. 9

   Cover and cook over medium about 30 minutes, or until liquid has turned thick and mixture is a deep amber color.

10. 10

    To serve, spoon onion mixture over or to the side of each piece.

11. 11

    NOTE-I usually use 3 large onions for this dish, as we just love the end result, but the more onions you use can lengthen the cooking time.

12. 12

    I usually will let the mixture boil for 3 to 5 minutes before returning the chicken to the pan and reducing the heat to medium.

* Per serving · 4 servings · Values may vary.

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