I served this with broccoi and cheese and penne rigate with some of the sauce spooned over the pasta. Everyone loved it, but next time Ryan requested I use thin spaghetti.
Ingredients:
12 to 18 small white onions, peeled*
**I did not have any onions, so I used Westpac Seasoning Blend that I had in the freezer, it has onions,celery, red peppers, green peppers, and parsley in it. It can be found in the freezer section at the grocery store. I also used my chopper to chop it into finer pieces. Olivia does not like big chunks.**
1 fryer chicken, about 3 1/2 to 4 pounds
**I used 4 boneless, skinless, chicken breasts**
1/2 cup dry white wine
1/2 cup chicken broth
5 cloves garlic, minced
Juice of 2 lemons, about 5 to 7 tablespoons
1 teaspoon dried tarragon (or use dried leaf thyme)
Salt, pepper, and paprika
Preparation:
*If using fresh onions, cut an X on the root end, boil for 3 minutes then cool in ice water and slip skins off.
Spray a 13x9-inch baking dish with nonstick cooking spray or olive oil. Heat oven to 375°.
Quarter the chicken, if using a fryer chicken. Wash chicken and pat dry.
Combine wine, broth, garlic, lemon juice, and tarragon or thyme and onions; pour over chicken.
**There will be more than enough liquid, spoon some of this over your noodles.**
Sprinkle with salt, pepper, and paprika. Bake for 15 minutes. Baste and return to bake for 15 to 25 minutes longer, or until chicken is cooked through and browned.
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