Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Onions 1 oz Butter
1 Chicken 3-4 pounds 2 tb Flour
Salt, black pepper

Serves 6

Peel the onions, quarter them and slice thickly.

Wipe the chicken inside and out with a cloth wrung out in boiling water.
Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts
halved. Season each piece on both sides. Melt the butter in a sauteuse or
large frying pan over low heat and when foaming add the chicken and colour
to the golden stage on both sides. Remove from the pan with a slotted
spoon, cover and keep hot. Add the onions to the fats in the pan, sea- son,
increase the heat to medium, mix well and colour to the golden stage,
moving them around with a wooden spatula to prevent sticking and colouring
too fast.

Sprinkle with half the flour and mix in thoroughly before adding the
remainder. Cook for a few moments, stirring constantly, reduce the heat to
low, add the vinegar, stir well and arrange the chicken on top. Cover and
cook slowly for about 40 minutes until the chicken is tender and the
moisture from the onions has made the sauce. During this time shake the pan
frequently and do not lift the lid except to stir the ingredients twice.
Correct the seasoning if necessary and serve very hot with plain boiled
potatoes.

From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN
0-671-06542-4

Posted by Stephen Ceideberg

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