1 (about 4 lb.) whole roasting chicken
1/2 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 can pineapple slices
2 tbsp. butter
2 tbsp. oil
1 large onion, sliced
1 (10 oz.) pkg. frozen peas
Chicken bouillon
salt and pepper

Cut chicken into serving pieces and coat with a mixture of flour, salt and pepper. Drain pineapple slices, reserving juice. Heat butter in a heavy skillet and brown pineapple lightly on both sides. Remove from skillet.

Add oil and cook onion rings until golden. Remove onion, then brown chicken in the same fat. Place chicken and onion in a casserole dish.

Measure pineapple juice and add enough chicken bouillon to make 2 cups, pour over chicken. Season with salt and pepper and bake for about 30 minutes in a 350°F oven. Twenty minutes before serving, add defrosted peas and pineapple slices.

Serves 4 to 6.