This is a family recipe for cooking chicken that my dad brought with him from Palermo. The Sicilian term “agglassato” (in Italian “glassato”) means glazed and it refers to the glazed look that the onion sauce gives to the chicken. The onions give the chicken a sweet taste that is balanced by the slightly tangy flavour of the wine. It is a very easy and earthy dish and I can assure you it will make the whole family happy. You can serve it with a simple green salad or baked potatoes with garlic and rosemary.
Sharing this post with Mangia Monday by Kristin, Melt in Your Mouth Monday by Jane and Hearth and Soul Hop by Kankana.
Ingredients for 4 persons:
6 big onions (each onion cut in 8 pieces)
1 chicken (cut in 4 pieces, keep the skin on it)
2 bay leaves
1 tbsp rosemary leaves
3 tbsp tinned diced tomatoes
1 tsp salt (to taste)
1/2 wine glass white wine
1 tbsp extra virgin olive oil
Put it on the fire and bring it to a boil. Now cover it, put the fire on medium and let it cook until the chicken is cooked through. If the water has not completely evaporated, take the chicken pieces out (so they do not overcook) and increase the fire to thicken the sauce.
Put the chicken pieces back in the pot with the onion sauce, add the extra virgin olive oil and let it fry for 1 minute on high fire. Turn the chicken pieces once. Add the white wine. When the alcohol has burnt off the chicken is ready.
Serve warm with the onion sauce on the top and with a green salad or baked potatoes on the side.