Jennie June's Brown Fricassee Chicken

• 1 4-pound frying chicken, cut up into 8 pieces
• 6 tablespoons olive oil
• 6 medium onions, sliced in rings
• 1 clove garlic, minced
• 2 tomatoes, peeled, or 1 16-ounce can stewing tomatoes with liquid
• 1 sprig fresh thyme
• Salt and freshly ground pepper to taste
• 1/2 teaspoon allspice
• Dash of mace
• 1/2 cup water

1. 1.
2. Brown the chicken in 2 tablespoons of the oil in a heavy saute pan and set aside.
3. 2.
4. Drain the pan, add the remaining oil, and simmer the onions very slowly, covered, for about 15 minutes or until soft.
5. Remove the cover, add the garlic, and saute until the onions are golden.
6. 3.
7. Add the tomatoes and simmer a few minutes.
8. Then add the chicken, the thyme, salt, pepper, allspice, mace, and water.
9. Cover and cook for a half hour or until the chicken is tender, adding water if sauce is too thick.

chicken, olive oil, onions, clove garlic, tomatoes, thyme, salt, allspice, mace, water

Taken from www.epicurious.com/recipes/food/views/jennie-junes-brown-fricassee-chicken-40018 (may not work)