Pollo Encebollado (Chicken In Onion Sauce) - cooking recipe

Ingredients

2 tablespoons olive oil
2 tablespoons butter
8 chicken legs, bone in and skin on
salt and pepper, to taste
2 onions, thinly sliced
3 garlic cloves, crushed
1/4 teaspoon ground cumin
2 fresh thyme sprigs
1/2 cup red wine (optional)
1 cup chicken stock
2 tablespoons Worcestershire sauce

Preparation

In a deep saute pan over medium heat, warm the olive oil and butter.
Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides, about 7 minutes. Transfer to a platter.
Add the onion to the pan and cook until tender and translucent, about 4 minutes. Add the chicken, garlic, thyme, wine, stock, cumin and Worcestershire and bring to a boil.
Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 30 minutes. Serve immediately.