8-10 pieces bone-in chicken (I like thighs and drumsticks)
1 large onion, sliced (or 2 small)
2 cloves garlic, minced
Creole or Cajun Seasoning (or seasoned salt)
2 TBS oil
1/2 cup water
1 - 1 1/2 cups chicken broth
Pat the chicken dry with paper towels (this helps the chicken to brown instead of steaming). Season the chicken with Creole seasoning.
Heat a large pot with a tight-fitting lid over medium-high heat until very hot. Brown HALF of the chicken at a time. If you over crowd the pot the chicken won't brown properly. It should take about 5 minutes per side, depending on the size of the chicken pieces.
When the first batch is done, remove to a plate while you brown the second batch.
Once both batches of chicken are browned, lower the heat to medium-low and add the onions and garlic. Cook, stirring occasionally, until onions are brown.
Add 1/2 cup water and scrape the bottom of the pot to get up all the brown bits. This helps make the sauce yummy.
Let cook until most of the water is gone.
Return all the chicken to the pot.
Add enough chicken broth to reach halfway up the sides of the chicken, between 1 and 1 1/2 cups.
Bring it to a boil. Then, cover and reduce heat to a simmer. Simmer, covered, for 30 minutes. Remove the lid and let cook 15 minutes more. This helps the sauce reduce and thicken.
Serve the chicken with the onions and sauce over the top.
This is great with mashed potatoes or rice or pasta. It has a wonderful caramelized onion, deep, slow-cooked flavor and the chicken is so tender. It's simple, delicious, old-fashioned goodness.