Miss Grace's Chicken and Onions

Miss Grace's Chicken and Onions

From "Food for the Soul" by Monique Y. Wells/ Elton-Wolf Publishing

Miss Grace was the mother of my mother's best friend, Audrey. She made this chicken when she took Audrey and my mom to the beach, among other times. My mother swears by this chicken recipe. Not even my grandmother made chicken like this!

Makes 4 - 6 servings

Pans: large frying pan

Shopping:

• 2 lb chicken legs
• Salt
• Pepper
• Seasoned salt (optional)
• 4 medium onions
• 3-4 tbsp butter or margarine
• 1/2 cup water

Preparation:

Season the chicken. Cut the onions into thin wedges or rings. Melt the butter over a medium flame. Place the chicken and onions together in a pan.

Brown the chicken pieces on all sides and cook the onions until they are clear and soft.

Add the water, stir and cover the pan.

Continue to cook the chicken and onions for 20-30 minutes, stirring occasionally so that the onions do not stick or burn. The water, butter, onions and chicken drippings will form a sauce. (If the onions or chicken pieces begin to stick to the pan, add 1-2 more tablespoons of water at a time until the sauce reaches the desired consistency.)

Serve the chicken and sauce over cooked rice.

Note: If you have any sauce let over after finishing this dish, save it to flavor a vegetable dish or soup. My mother freezes her leftover sauce to use in the Creole Okra recipe found in the vegetable section.