Ingredients:
- 12 to 18 small white onions, peeled*
- 1 fryer chicken, about 3 1/2 to 4 pounds
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 5 cloves garlic, minced
- Juice of 2 lemons, about 5 to 7 tablespoons
- 1 teaspoon dried tarragon (or use dried leaf thyme)
- Salt, pepper, and paprika
Preparation:
*If using fresh onions, cut an X on the root end, boil for 3 minutes then cool in ice water and slip skins off.Spray a 13x9-inch baking dish with nonstick cooking spray or olive oil. Heat oven to 375°.
Quarter the chicken. Wash chicken and pat dry; arrange in the prepared baking dish with the peeled onions. Combine wine, broth, garlic, lemon juice, and tarragon or thyme; pour over chicken. Sprinkle with salt, pepper, and paprika. Bake for 30 minutes. Baste and return to bake for 45 to 55 minutes longer, or until chicken is cooked through and browned.
Serves 4.
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