Margarita's International Recipes

Canary Islands

Pollo en Salsa de Cebolla

Chicken braised with onions

I enjoyed the flavors in this dish - they were homey, familiar yet a little bit different from everyday fare. The sauce, in particular, was very good - the cooking period subdued the taste of the onions, and even my little girl (who doesn't like onions) was very happy to eat it.

I did make a mistake in this recipe by forgetting to squeeze the garlic into the sauce, though some of it happened by itself. Still, it gives the sauce an extra dimension, so don't forget to do it.

Chicken braised with onions


  • 1 head of garlic
  • 3 - 3 lbs chicken parts
  • salt
  • ground pepper
  • flour for dusting
  • 2 Tbsp. olive oil
  • 2 yellow onions, finely chopped
  • 2/3 cup white wine
  • 6 Tbsp. chicken broth
  • 1 bay leaf
  • a few strands of saffron, crumbled


    Remove the extra skin from the garlic. Slash it on half vertically and set aside.

    Wash and pat dry the chicken parts. Sprinkle on both sides with salt and pepper. Dust with flour.

    Heat the olive oil in a large, shallow pot in medium-high heat. Brown the chicken on both sides until golden. Reduce heat to medium and add the onions, mix well and sautee, stirring occasionally, until the onions are translucent. Add the wine and chicken broth. Add the garlic, bay leaf and saffron and sprinkle with salt and pepper. Cover and simmer for 40 minutes.

    Squeeze the garlic flesh into the sauce and remove the skin. Stir well and serve.

    Adapted from Delicioso! The Regional Cooking of Spain - by Penelope Casas. 1996: Knopf

  • Canarian Recipes | Margarita's International Recipes | E-mail