1 3- to 4-pound chicken, cut into 8 pieces
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter
4 medium sweet onions, thinly sliced
1/2 teaspoon dried thyme
1/4 cup brandy
1/4 cup water
Heat the butter in a large sauté pan over medium-high heat. Sprinkle the chicken with salt and pepper and add to the pan. Saute until chicken is browned on both sides, about 10 to 15 minutes. Remove and cover chicken to keep warm.
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