Fricassee De Poulet a La Poitevine (Chicken In Onion Sauce)

Directions

1. 1

   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

2. 2

   Wipe the chicken inside and out with a cloth wrung out in boiling water

3. 3

   Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved

4. 4

   Season each piece on both sides

5. 5

   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 side

6. 6

   Remove from the pan with a slotted spoon, cover and keep hot

7. 7

   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 wi

8. 8

   Sprinkle with half the flour and mix in thoroughly before adding the remainder