Chicken with Clams

• 2 tablespoons olive oil
• 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
• Salt and black pepper to taste
• 2 large onions, sliced
• 1 tablespoon minced garlic
• 1 cup beef or chicken stock, preferably homemade (page 160)
• 2 dozen littleneck clams, well washed and scrubbed
• Chopped fresh parsley leaves for garnish

1. Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
2. Place over medium-high heat and wait a minute or so, until the oil is hot.
3. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary and sprinkling them with salt and pepper as they cook, 10 to 15 minutes.
4. As the pieces brown, transfer them to a platter.
5. Still over medium-high heat, add the onions to the pan and cook, stirring occasionally, until they brown nicely, about 15 minutes.
6. Add the garlic and cook, stirring occasionally, for another minute or so.
7. Add the stock and the chicken.
8. Cover and adjust the heat so the mixture simmers; cook for about 10 minutes.
9. Add the clams and raise the heat to high; cook just until the clams open (if one or two are stubborn, dont worry about it; you can open them with a knife at the table), 5 to 10 minutes.
10. Taste and adjust the seasoning, then garnish with the parsley and serve.

olive oil, chicken, salt, onions, garlic, beef, littleneck clams, parsley

Taken from www.epicurious.com/recipes/food/views/chicken-with-clams-386393 (may not work)