Ingredients
1 medium onion, sliced and separated into rings1/2 cup butter, cubed1 broiler/fryer chicken (3 to 4 pounds), cut up4 medium potatoes, peeled and quartered4 medium carrots, quartered widthwise1 cup heavy whipping cream1 tablespoon minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet, saute onion in butter until tender. Remove with a slotted spoon and set aside. In the same pan, brown chicken pieces on all sides. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until chicken juices run clear and the vegetables are tender.
Stir in the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 15 minutes or until slightly thickened.
