Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Medium(8 to 10 oz. each) 1/2 ts Dried thyme
-Spanish onions 1/4 c Flour
3 lb Chicken,cut into 2 tb Olive oil
-serving pieces and skinned 1 c Chicken stock or broth
1 ts Salt 1 Bay leaf
1/2 ts Ground pepper Chopped fresh parsley
1 lg Clove garlic,minced

Peel onions and slice 1/4" thick.Separate into rings,measuring 6 cups.

Using a mortar and pestle or a cup and the back of a spoon,
thoroughly mix salt, pepper, garlic and thyme. Rub mixture on chicken
pieces. Cover chicken and let stand at room temperature for 30
minutes.

Toss chicken pieces with flour. Heat olive oil in skillet over medium
high heat. Brown chicken, a few pieces at a time, in skillet. Remove
and reserve.

Reduce heat to medium. Pour chicken stock into skillet and with a
wooden spoon or paddle, stir constantly, scraping the bottom of the
pan. This is called deglazing the pan. When pan is deglazed and stock
has begun boiling, remove pan from heat and reserve.

Place 1/3 of the onions on the bottom of a 2 qt. casserole. Top with
half the chicken. Layer chicken with another 1/3 of the onions. Top
with chicken and remaining onions.

Pour reserved chicken stock over chicken and onions in casserole. Add
bay leaf; cover and bake # 300 degrees for 1 to 1 1/4 hours or until
chicken is tender. Sprinkle with parsley and serve over hot noodles
or rice.

Makes 4-6 servings.

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