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