Active Time

　　30 min

　　Total Time

　　1 1/4 hr

　　A straightforward stovetop braise makes this savory chicken just right for a weeknight. A little chipotle chile powder (left over from Pork Spice Rub ) gives the chicken a spark of heat, while lime juice and cilantro bring freshness to the cooking liquid. Serve this with Warm Herbed Coriander Rice Salad and your meal's complete.

　　

Ingredients

Makes 4 servings

　　1 large onion, halved lengthwise, then thinly sliced lengthwise

　　2 garlic cloves, minced

　　1 Turkish or 1/2 California bay leaf

　　1 tablespoon unsalted butter

　　1 1/2 tablespoons olive oil, divided

　　3 pounds chicken parts

　　1 teaspoon chipotle chile powder

　　1 cup water

　　1 tablespoon fresh lime juice

　　1/4 cup chopped cilantro

　　

accompaniment:

lime wedges

　　

Step 1

Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.

　　

Step 2

Pat chicken dry and season with 1 teaspoon salt. Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.

　　

Step 3

Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.

　　

Step 4

Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. Stir in lime juice and cilantro and spoon sauce over chicken.