RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Chicken w/Glazed Pearl Onions - meat
"Nouvelle Sephardic" from Nira Rousso; Ha'aretz Magazine, July 9, 1999. Ruth Chicken with Glazed Pearl Onions ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ An excellent recipe from the kitchen of Suzy David. 1 medium-sized chicken, cut into 6-8 portions 3 Tablespoons oil 1 tsp. salt 3/4 cup water 1 kilo pearl onions 3 Tablespoons sugar juice of 1/2 lemon freshly ground pepper, to taste 1. Heat 2 tbs. of oil in broad, low-rimmed pot or skillet with close-fitting lid. Fry chicken pieces on all sides until golden. Season with salt. Add half the water. Cover. Bring to boil. Lower flame and simmer for 15-20 minutes. 2. Meanwhile, peel pearl onions and blanch in boiling water for 2-3 minutes. Drain. 3. In a medium-sized pot, heat remaining oil with sugar and 1 tbs. of water over medium flame until sugar is caramelized and light brown. Take care not to let sugar burn. Shake pot so caramel is evenly distributed on bottom and sides. Add pearl onions and keep shaking pot until onions are covered. 4. Carefully move glazed onions and caramel to pot with chicken. Mix gently to avoid breaking up onions. Add remaining water. Cover and simmer over low flame for another 15 minutes. 5. Remove from flame. Add lemon juice. Season with black pepper.
