Chicken with Onion

Place the chicken pieces with the skin side down in a large frying pan

Season with salt and pepper

Top with chopped onion

Cover well

(No need to add oil.)

Cook over low heat for 30 minutes

Move the lid slightly to allow the liquid to evaporate, and cook for another 20 minutes until the chicken is tender and golden

Place the chicken in a warmed platter, remove the onion, and return it to the frying pan

Add the water, stir, scraping the bottom, and cook until the liquid evaporates

Serve the sauce over the chicken.