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IngredientsPoussins aux oignons Chicken cooked with onions a French recipe to serve 6 900g /2lb medium onions peeled and finely sliced 3 spring chickens 450g / 1lb each 4- 5 tablespoons of olive oil or chicken fat salt and pepper 1 sprig of thyme 1 bay leaf |
With a sharp knife spilt the chicken s in half along the breastbone.
Melt 2 tablespoons of oil or fat in a pan when hot saute the birds over a medium heat.
Shake the pan frequently to prevent sticking until they go a golden brown in colour.
Remove the chickens and keep hot. Add another 2 tablespoons of oil or fat to the pan and cook the onions over a low heat for about 20 mins.
When they have coloured lightly add the chickens.
Season with salt and pepper add the herbs cover and cook gently for a further 40 mins.
Shaking the pan frequently and stirring the onions several times to prevent burning.
When cooked serve with a bottle of red Burgundy
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