Short order

PUBLISHED : Sunday, 06 October, 2002, 12:00am
UPDATED : Sunday, 06 October, 2002, 12:00am

Braised chicken with onion and garlic

This rich chicken dish is delicious served with buttery mashed potatoes and sauted vegetables, with something light and cooling for dessert. Don't be surprised by the amount of garlic and onions - they take on a rich sweetness because they're cooked slowly over a low heat. I use chicken legs but if you like, substitute one jointed chicken.


5 chicken legs, drumsticks and thighs separated

2-3 large onions, finely sliced

2 large heads of garlic, separated into cloves but skins left on

1/2 cup good quality white wine

1/2 cup chicken broth (diluted, if canned)

1/2 cup heavy cream


Salt and pepper to taste


Step 1: Heat oil in a large, heavy pan. Add the sliced onions, whole garlic cloves and about 1/4 cup of water. Cook over low heat, stirring often, for at least 30 minutes, or until the onions and garlic are very soft and melting, adding more water as needed.

Step 2: Salt and pepper the chicken legs. Heat oil in another pan and brown the chicken well, in batches, if necessary. Bury the chicken in the onions and garlic, add the white wine and chicken broth and simmer covered for 30-40 minutes.

Step 3: Remove chicken pieces and keep warm. Turn up the heat and reduce the liquid, then swirl in the cream and taste for seasoning. The garlic will be buttery soft - simply push the flesh out of the skin. Serves four.