Categories: Poultry, French, Sauces 
      Yield: 6 servings 
  
      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