Onion chicken à la Meyerling

Ingredients for 4 servings:

• 1,500 g chicken pieces (leg, breast)
• 5 large onions, quartered
• 8 large garlic cloves
• 1 tsp thyme
• 1 tsp salt
• pepper
• 1 ½ liters of water
• 2 tsp flour, for binding
• Fat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

braised in an onion and garlic mixture

Brown the not-too-large chicken pieces on all sides in a little fat in a heavy pan. Add half of the onion quarters and half of the garlic. Braise the meat for about 15 minutes over medium heat, seasoning with salt and pepper. Turn occasionally. Then transfer the meat to a casserole dish, add more seasoning, and scatter the remaining onion and garlic vegetables and the thyme over the meat. Top up with water and braise for another 20 minutes in a preheated oven at 180 degrees Celsius. Now mix the flour with a little water until smooth and use this to thicken the sauce that has formed in the pot. Don’t forget to season and serve. I deliberately omitted the cream here. Braising gives it a strong vegetable flavor, and thickening it with flour is enough to thicken it. Serve with either potatoes or baguette.