2 1/2 lb. chicken legs, wings, and thighs
1 tsp. salt
1 tsp. pepper
1 tsp. seasoned salt (optional)
3 tbsp. butter
2 large onions halved and sliced
1/2 c. water
Hot cooked rice

Sprinkle chicken evenly with salt, pepper, and seasoning salt. Melt butter in larger skillet over medium heat. Add chicken pieces and cook 5 minutes on each side until browned. Remove chicken and keep warm. Add onions to skillet and sauté for 10 minutes. Return chicken to skillet. Stir in 1/2 c. water, cover and simmer for 30 minutes or until sauce thickens and chicken is done. You will need to stir this occasionally. Serve over hot cooked rice.