Cheechako Chicken

I found this at another interesting web site, eatchicken.com and was just blown away by how great it is. The end result is worth the time involved. You don't have to fuss over it and can go about something else while it is cooking. One of my absolute favorite ways to serve chicken.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

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.