1 broiler-fryer, cut in pieces
1 tsp. salt
1/8 tsp. pepper
2 lg. onions, sliced
1/2 c. water

Place chicken, skin side down in a single layer in a large frying pan (or dish). Sprinkle with salt and pepper, place onion slices on top, cover tightly. (No need to add any fat.) Cook over low heat for 30 minutes. Cook another 20 minutes so liquid will cook out. Place chicken on a heated serving platter. Push onions back into pan, stir in water, mixing with browned bits from bottom of pan, cook until liquid evaporates. Spoon over chicken.