1 onion
1/2 lb. carrots
2 tbsp. butter
3 1/2 to 4 lbs. chicken parts
1/2 c. balsamic vinegar
3/4 tsp. salt
1/2 tsp. pepper

Chop the onion. Cut the carrots on the diagonal in 1/4 inch slices. Melt the butter in a large frying pan. Brown the chicken on both sides on medium heat, about 15 minutes in all. Remove from the pan. Add the onions and carrots and cook until soft, about 15 minutes. Return the chicken to the pan. Add the vinegar, salt and pepper. Cover and cook until the juices run clear when the chicken is pierced with a fork, 20-25 minutes.