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Chicken Aux Gros Oignons Recipe

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This recipe for Chicken Aux Gros Oignons, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Brown
Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 - 4 lb. roaster chicken cut into serving pieces or
4 lbs. of chicken pieces - breasts and thighs

Salt and cayenne to taste
1/4 cup olive oil
3 large onions, thinly sliced (preferrably vidallia)
2 large bell peppers, coarsely chopped
1 cup white wine
1 cup frozen young peas
8 oz. fresh sliced mushrooms
3 Tblsp. chopped fresh parsley

Directions:
Directions:
Season chicken generously with salt and cayenne.
Heat the oil in a very large, heavy skillet over medium heat. Add the chicken and cook, turning the pieces, until they are evenly borowned. Scrape the bottom of the pan to loosen any browned particles.
Add the onions and bell peppers, Stir for about 15 minutes, scraping the bottom of the pan to loosen any browned particles. The onions should be soft and golden. Add the water and stir to mix well. Reduce the heat to medium-low and cook, partially covered, until the chicken is tender, about 1 hour. Stir occasionally. Add the peas and mushrooms and cook for about 15 munutes. Adjust seasonings. Add the parsley and serve immediately with Peggy's Rice

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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