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4
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Onion/Chicken Browning order?,
February 23, 2009
By rbraham
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"Many recipes follow the "brown (or sweat) the onions, then add the chicken pieces to brown." But I never understood this, because in the time it takes to get a nice golden brown on the chicken, the onions will have been burnt. So I always have removed the sweated onions (or sweat them in some of the chicken fat left over form the chicken browning) separately.
On my stove I do the chicken browning top and bottom, rather than tossing them back and forth. It usually works out at about 8 minutes skin side and 4 the other.
Best regards, as always,
Rob"
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3 of 4 people found this review helpful.
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