Ingredients:
1 medium onions, thinly sliced and separated into rings
1/2 cup butter
3 -4 lbs chicken, cut up
4 medium potatoes, peeled and quartered widthwise
4 carrots, peeled and cut into chunks
1 cup whipping cream
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
In a large skillet or Dutch oven, saute onion in butter until tender.
Remove with a slotted spoon and set aside.
In same pan, brown chicken pieces on all sides.
Return onion to pan, add potatoes and carrots.
Cover and cook over medium low heat for 30 minutes or until the vegetables are tender.
Stir in cream, parsley, salt and pepper.
Reduce heat and simmer, uncovered for 15 minutes or until slightly thickened.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.