1 onion
1/2 lb. carrots
2 tbsp. butter
3 1/2 - 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 into 1/4 inch slices. Melt the butter in a fry pan. Brown chicken on both sides over medium heat about 15 minutes. Remove from the pan.

Add onion and carrots. Cook, covered, 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.