Recipe#8560

Title: Fricassee De Poulet a la Poitevine (Chicken in Onion Sauc

  From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books,
  1984. ISBN 0-671-06542-4
  
  Posted by Stephen Ceideberg; May 12 1993.

      Yield: 6 servings
 
      1 kg (2 lb) onions
      1    Chicken (1.5-2 kg [3-4 lb])
           Salt, black pepper
     25 g  (1 oz) butter
      2 tb Flour
 
  The regional recipes of France have evolved throughout time to
  complement the local wines.  Hence the rich recipes of Burgundy,
  Poitou and Vendee produce wines of lesser glory and their recipes, in
  consequence, are more homely-but none the less appetizing when served
  with the 'little' wines of the region.
  
  Peel the onions, quarter them and slice thickly.
  
  Wipe the chicken inside and out with a cloth wrung out in boiling
  water. Cut into 10 serving pieces:  2 drumsticks, 2 thighs, 2 wings
  and 2 breasts halved.  Season each piece on both sides.  Melt the
  butter in a sauteuse or large frying pan over low heat and when
  foaming add the chicken and colour to the golden stage on both sides.
  Remove from the pan with a slotted spoon, cover and keep hot.  Add
  the onions to the fats in the pan, season, increase the heat to
  medium, mix well and colour to the golden stage, moving them around
  with a wooden spatula to prevent sticking and colouring too fast.
  
  Sprinkle with half the flour and mix in thoroughly before adding the
  remainder.  Cook for a few moments, stirring constantly, reduce the
  heat to low, add the vinegar, stir well and arrange the chicken on
  top.  Cover and cook slowly for about 40 minutes until the chicken is
  tender and the moisture from the onions has made the sauce.  During
  this time shake the pan frequently and do not lift the lid except to
  stir the ingredients twice.  Correct the seasoning if necessary and
  serve very hot with plain boiled potatoes.
  
  Makes 6 servings.