Recipe: Chicken Smothered with Onions

I took no photos, but last night's supper was very good. We had some home grown corn on the cob to "go with," as we say. I would not categorize this dish as quick & easy, just very good.

CHICKEN SMOTHERED WITH ONIONS
Serves 4

1 ½ Tbsp butter
3-3 ½ lb chicken, quartered
Salt, pepper, to taste
Paprika
2 large onions, white or yellow, sliced
¾ C dry white wine
2 bay leaves
14 ½ oz chicken stock (preferably homemade—see recipes in Basics section)
3 Tbsp flour
3 Tbsp water
¼ C whipping cream

¼ tsp ground nutmeg

Melt butter in heavy, large skillet over medium-high heat. Sprinkle both sides of chicken quarters with salt, pepper, and lots of paprika. Cook chicken about 10 minutes, turning occasionally, until it just begins to turn color. Transfer chicken to platter, add onions to drippings in skillet, stir to coat onions, reduce heat, cover, and cook 15 minutes, stirring occasionally. Set chicken quarters on top of onions, and add wine and bay leaves to skillet. Increase heat and boil about 8 minutes until most of the wine has evaporated and mixture is syrupy. Add broth and heat to boiling. Reduce heat, cover, and simmer about 30 minutes or until chicken is cooked through. Transfer chicken to platter and tent with foil. Combine flour and water, stirring until smooth. Stir into broth in skillet. Add cream and nutmeg, and boil about 8 minutes or until mixture has thickened to sauce consistency, stirring occasionally. Return chicken to skillet and cook until heated through. Serve topped with onions and sauce.