Pollo Con Le Cipolle

by Joan Deccio Wickham
Culinary Instructor and Food Stylist

  • 6 cups Walla Walla Sweet Onions sliced very thin
  • 3 Tablespoons extra dry virgin olive oil
  • Salt and black pepper
  • 2 ½ to 3 pound chicken, cut into 6 pieces
  • ¼ cup olive oil
  • ½ cup flour spread on a plate
  • 2 Tablespoons cognac or other grape brandy
  • 2 Tablespoons chopped parsley 

1. choose a skillet or pan that can subsequently accommodate all the chicken pieces loosely. Put in the onion and olive oil, cover the pan and turn on the heat to low. Cook the onion slowly, until very soft, for no less than 1 hour. 

2. When the onion is soft, uncover the pan, add salt and generous grindings of pepper, turn up the heat, and sauté the onion until it becomes colored a pale nut brown. Remove from the heat.Serves: 4

3. Wash the chicken pieces in cold water and pat them thoroughly dry with kitchen towels. 

4. Put the vegetable oil in a smaller skillet and turn on the heat to medium high. 

5. When the oil is hot but not smoking, turn the chicken pieces in the flour, one at a time, shake loose excess flour, and slip the chicken into the pan, as many pieces as will fit comfortably without being crowded. 

6. Cook until a fine golden crust forms on one side, then turn the pieces over and do the other side. When the chicken has formed a crust all over, transfer it with a slotted spoon or spatula to a platter, sprinkle with salt and pepper, and do another batch. 

7. When all the chicken is done, return the pan with the onion to the burner, turning the heat to medium hight and keeping the pan uncovered. Add the chicken, turning it in onions 2 or 3 times. Add the brandy, turn the heat down to very low, and cover the pan. Cook for about 45 minutes, turning the chicken occasionally. The meat is done when it feels tender when is pricked with a fork.