Cheechako Chicken

Recipe by Deborah1
READY IN: 50mins




  • In a large fry pan (I use a dutch oven), melt butter over medium heat.
  • Add chicken and cook about 6 minutes or until brown on both sides.
  • You want some good golden color here, so no skimping.
  • 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.
  • In a small bowl, mix remaining salt, pepper, thyme, rosemary, parsley and apple juice.
  • Add the onion to the pan and stir to coat with the butter/meat juices left in the pan.
  • Now add the apple juice-spice mixture to pan and scrap up those crusty bits at the bottom.
  • Bring to a boil and return chicken to pan, just nestle it in there.
  • Cover and cook over medium about 30 minutes, or until liquid has turned thick and mixture is a deep amber color.
  • To serve, spoon onion mixture over or to the side of each piece.
  • 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.
  • 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.