Chicken Braised in Onions and Paprika

• 1 tablespoon olive oil
• 4 large chicken breasts, with bone (skinless if you prefer) or 1 whole chicken, jointed into 8 pieces (3lbs)
• 1 12 lbs red onions, thinly sliced
• 2 garlic cloves
• 2 tablespoons paprika
• 8 tomatoes, skinned, deseeded and chopped
• 34 cup dry white wine
• 2 tablespoons chives, snipped
• salt & freshly ground black pepper

1. Heat the oil in a casserole dish and fry the chicken over a moderate heat for 5-7 minutes, until golden on all sides.
2. Remove from the pan and keep warm.
3. Add the onions, turn the heat down and cook until golden brown.
4. Stir in the garlic and fry for a further 2 minutes, before sprinkling in the paprika.
5. Return the chicken to the casserole and season with salt and freshly ground black pepper.
6. Add the tomatoes and wine, and bring to the boil.
7. Cover and cook gently for 45 minutes.
8. Remove the chicken pieces from the pan.
9. Turn up the heat and if the sauce looks thin, cook down until lightly thickened.
10. Return the chicken to the pan.
11. Just before serving, garnish the chicken with snipped chives and serve straight away with your choice of accompaniment.

olive oil, chicken breasts, red onions, garlic, paprika, tomatoes, white wine, chives, salt

Taken from www.food.com/recipe/chicken-braised-in-onions-and-paprika-412724 (may not work)