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Gedempte Chicken Recipe

Recipe by: Linny

"'Gedempte' is Yiddish for 'well-cooked.' This is a baked onion chicken recipe from my great grandmother. It basically falls off the bone. The onions become very brown and tender during cooking."

Directions
Ingredients
Nutrition

Directions

Prep30 m
Cook5 h
Ready In5 h 30 m

1Preheat oven to 300 degrees F (150 degrees C).
2Place chicken breast halves, drumsticks, and thighs in a large bowl (see Cook's Note). Add browning sauce and olive oil, tossing to coat. Season with salt and paprika to taste.
3Arrange chicken pieces in one layer on the bottom of a roasting pan. Top with sliced onions. Cover and bake for 5 hours, basting with pan juices every hour. The onions will release some liquid; if mixture looks dried out, add a small amount of water.
4Transfer chicken and onions to a platter and serve with extra pan juices as gravy.

Footnotes

Cook's Notes:
Use whatever chicken pieces you prefer. I like a mix of 10 to 15 chicken breasts, thighs, and drumsticks (bone-in, skinless). It serves 8 to 12 people, depending on how hungry your guests are!
I add water and a chicken bouillon cube to the roasting pan after the chicken bakes to make extra gravy, if necessary.

Ingredients