Cheechako Chicken
Ingredients
Instructions
- In a large fry pan (I use a dutch oven), melt butter over medium heat.
- Add chicken and cook about 6 minutes or until brown on both sides.
- You want some good golden color here, so no skimping.
- 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.
- In a small bowl, mix remaining salt, pepper, thyme, rosemary, parsley and apple juice.
- Add the onion to the pan and stir to coat with the butter/meat juices left in the pan.
- Now add the apple juice-spice mixture to pan and scrap up those crusty bits at the bottom.
- Bring to a boil and return chicken to pan, just nestle it in there.
- Cover and cook over medium about 30 minutes, or until liquid has turned thick and mixture is a deep amber color.
- To serve, spoon onion mixture over or to the side of each piece.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
519
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).