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
Are you a newspaper subscriber but you don't have a Digital Access account yet? Sign up here. You will need your subscription account number and phone number. Not sure if you have an account? Email us at firstname.lastname@example.org and we can help you.