Family pack of chicken thighs
2 lg. onions
1/2 c. of wine vinegar
1 tbsp. oregano
1 to 2 tsp. salt
Optional, 4 strips of bacon chopped with onion

Wash and dry chicken pieces. Chop the onions finely (food processor is good). Mix the onions, salt, vinegar and oregano together. Pack the chicken in a flat oven dish and pour the mixture over the pieces. Cover and store in the refrigerator or cook right away. Cook in a low oven (300 degrees) for about 1/2 hour. Add water if the juice evaporates. Baste occasionally and try to keep onion on top of the chicken. Turn up the heat of the oven to 400 degrees, so as to brown the chicken and reduce the liquid. it should turn brown, thick and delicious. If you want to serve as a main dish, don't let the juice disappear and serve the chicken with mashed potatoes. As an appetizer, let the juice almost completely evaporate and move the chicken pieces around in it to coat them well. Serve warm if possible. (Vidalia sweet onions are especially good with this.) (The bacon adds a smoky flavor.)