3 tbsp. butter
4 lg. chicken thighs (about 1 1/2 lbs.)
4 sm. red potatoes (each cut in half)
1 sm. onion, chopped
Salt
Seasoned pepper

In 12 inch skillet, over medium heat, melt butter. Add chicken thighs, skin- side down, potato halves, cut side down, and onion. Cook until thighs are browned and potatoes are golden, on the bottom, about 15 minutes. Turn thighs and potatoes over; reduce heat to low; cover and cook until chicken thighs and potatoes are tender. Sprinkle with salt and seasoned pepper to taste, about 40 minutes. Makes 2 servings.