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.
Leaving a thin film of fat in the pan, add the sliced onions, cover and cook over low heat for about 30 minutes, stirring occasionally. Uncover the pan, turn the heat to medium-high and sauté until the onions are nicely caramelized, about 5 minutes.
Return the chicken and its juices to the pan, pulling the onions to the top. Add the thyme, brandy and water and bring to a boil. Lower the heat, cover and lightly simmer, basting a few times, for about 25 minutes, or until the chicken is tender. Serve the chicken smothered with onions and the sauce.
This recipe makes 4 servings and goes well with mashed root vegetables.