Cheechako Chicken

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/4 teaspoon dried thyme leaves
• 2 medium onions, coarsley chopped
• 2 tablespoons butter
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon black pepper, divided
• 1 tablespoon dried parsley
• 1/4 teaspoon dried rosemary
• 3/4 cup apple juice

Recipe

• 1 in a large fry pan (i use a dutch oven), melt butter over medium heat.
• 2 add chicken and cook about 6 minutes or until brown on both sides.
• 3 you want some good golden color here, so no skimping.
• 4 remove chicken to a plate and sprinkle with 1/4 tsp of the salt and 1/4 tsp of the pepper, and set aside for the moment.
• 5 in a small bowl, mix remaining salt, pepper, thyme, rosemary, parsley and apple juice.
• 6 add the onion to the pan and stir to coat with the butter/meat juices left in the pan.
• 7 now add the apple juice-spice mixture to pan and scrap up those crusty bits at the bottom.
• 8 bring to a boil and return chicken to pan, just nestle it in there.
• 9 cover and cook over medium about 30 minutes, or until liquid has turned thick and mixture is a deep amber color.
• 10 to serve, spoon onion mixture over or to the side of each piece.
• 11 note-i usually use 3 large onions for this dish, as we just love the end result, but the more onions you use can lengthen the cooking time.
• 12 i usually will let the mixture boil for 3 to 5 minutes before returning the chicken to the pan and reducing the heat to medium.