chicken in onion sauce

This is a delicious way to prepare chicken, served in a creamy sauce with vegetables and a starch. I’m using green beans and rice, but you can choose other vegetables (like mushrooms, roasted peppers, sautéed veggies, or a mixed salad) and starches (such as mashed, fried, or roasted potatoes, or couscous). Serves: 4  

Ingredients:  

• 8 skinless chicken thighs

• 2 medium onions or 1 large onion

• Cooking wine

• Extra virgin olive oil

• Garlic powder (optional)

• Mixed peppercorns (grinder)

• Salt

1. Peel and roughly chop the onion. Heat about a finger and a half (see tips below) worth of olive oil in a deep skillet over medium heat. Sauté the onion until soft and slightly golden. Transfer the onion to a pot using a slotted spoon.

2. In the same oil, fry the chicken thighs at medium-high heat, browning them lightly on both sides. Transfer them to the pot, placing them over the onions. Season each thigh with salt, garlic powder (if using), and freshly ground pepper.

3. Once all thighs are fried and seasoned, pour the frying oil into the pot using a silicone spatula. Add a generous splash of cooking wine and enough water to cover the thighs. Turn the heat to high.

4. When the water starts boiling, reduce to medium heat and partially cover the pot with a lid. Simmer for 30 minutes, then flip the thighs using tongs. Cook for approximately another 30 minutes, checking if the chicken is tender and ensuring about a finger and half worth of liquid remains for the sauce.

5. Turn off the heat. Remove the thighs to a plate using tongs. Place a food mill over a saucepan and pour in the cooking liquid with the onions. Process through the mill, then stir with a spatula to combine the sauce. Cover the saucepan and set aside. Return the thighs to the pot and set aside.

6. When ready to eat, if the meat has cooled too much, serve two chicken thighs per person on a plate and warm slightly in the microwave. Then pour some hot sauce over the top and serve with green beans and rice, or the vegetables and carbohydrates of your choice.

USEFUL TIPS: My mother uses 'fingers' as a unit for measuring liquids and taught me how to use it: imagine laying your index finger flat on a surface. The height of the finger is the measure for '1 finger'.

Garlic Green Beans (side dish)

Ingredients:

• 800 g fresh or frozen round or flat green beans

• 4 or 5 garlic cloves

• Extra virgin olive oil

• Salt

1. Cook the green beans:

   • If fresh, use a knife to remove the string along the back, trim and discard the ends, and cut into 4 cm pieces. Place in a pressure cooker, cover with water, and add a generous handful of salt. Cook for about 10 minutes. Once the pressure cooker has released its steam, drain the beans in a colander and set aside.

   • If frozen, place in a pot, cover with water, and add a generous handful of salt. Once the water starts boiling, cook over medium heat for 10-15 minutes, ensuring they are soft before removing from heat and draining in a colander.

2. While the beans are cooking, peel and slice the garlic cloves. Once the beans are cooked, heat about 1 finger and a half worth of olive oil in a skillet over medium-low heat and sauté the garlic until lightly golden, being careful not to let it brown too much or burn, as it will taste bitter.

3. Add the cooked green beans to the skillet and fry over medium heat. It’s normal for them to release some water at first; this should completely evaporate, and the beans should fry thoroughly so they don’t taste raw. If serving to children who aren’t fond of vegetables, they may enjoy them more with some fried tomato sauce added.

Basmati Rice (Side Dish)

Ingredients:

• 300 g basmati rice (or another preferred type)

• 1 tablespoon butter

• Salt

Cook the rice according to the package instructions. I use basmati rice because it stays loose, is very aromatic, and has a lot of flavor. The butter adds a nice touch.