Remove chicken and oven fry the onions in olive oil for 30-45 minutes until transparent and crispy on the edges. Add rest of stock and the previously roasted chicken. Oven roast for 45-60 minutes,depending on the Sun. Add sour cream and serve over noodles. The recipe that follows is sure to tempt a discriminating palate with subtle balances of sweet, sour, salt and savory.
All ingredients are commonly available and many substitutions acceptable.
Orzo 1 cup Parsley 2 TB minced. Put poultry pieces, beer, broth, soy and saffron in one or more dark colored pans. In separate pan, oven roast onions and garlic in olive oil till soft and crispy on edges. Add roasted poultry to the onions with peppers and broth. Add sour cream, When dissolved add the orzo.