This chicken dinner is for winners! Easy to put together and so tasty. The onions soak up the tangy sauce and chicken comes out moist and flavorful. We love spreading any leftover onions on buttered bread. Mmmm . . .
The chicken thighs are the easiest for me but I believe the original recipe called for a cut up chicken. In the springtime, this recipe is even better with fresh pastured chickens from the farm.
I got this recipe from Susan Herrmann Loomis’ book “On Rue Tatin”.