Chicken With Sweet Onions
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Broiler fryer chicken||3 1⁄2 Pound, cut up (1 In Number)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Onions||2 1⁄2 Pound, thinly sliced and separated into rings (5 Large)|
|Firmly packed brown sugar||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
Spread almonds in a 9- or 10-inch-wide baking pan.
Toast nuts in a 350° oven until golden, about 8 minutes, stirring frequently.
Increase oven temperature to 400°.
Rinse chicken and pat dry.
Pull off and discard lumps of fat.
Sprinkle with pepper and paprika.
Arrange, skin side down, in a greased 10- by 15-inch shallow baking pan.
Bake, uncovered, in a 400° oven for 30 minutes.
Turn skin side up; continue to bake, uncovered, until skin is browned and meat at thighbone is no longer pink (cut to test), 15 to 20 more minutes.
Meanwhile, melt butter in a 10- to 12-inch frying pan over medium heat.
Add onions and cook, stirring often, until sweet tasting and golden, about 30 minutes.
Onions should not show signs of browning during the first 15 minutes; if they do, reduce heat.
Sprinkle in sugar and cinnamon and stir to blend.
Place chicken pieces on a platter and cover with onions.
Sprinkle with toasted almonds.
Offer lemon wedges to squeeze over onions and chicken; season to taste with salt.