This recipe comes from The Jackson Cookbook (1970), a wonderful addition to any kitchen library. The dish is a classic, old-school fricasee–rich, with a sublime aroma–is characteristic of the haute cuisine fashionable in hotels such as the King Edward in the middle of the 20th century.
Bread the chicken lightly, and slice the onions thickly so they won’t singe. Baste at least once, twice is better. I used boneless thighs skewered and lightly floured (no drenching beforehand) with salt and pepper, early yellow onions, and a mixture of fresh and dried thyme. Use a medium heat—don’t let the butter singe—and give the chicken a good browning. Wilted onions in the oil/butter before topping the chicken, drizzled with more of the mix, and baked in a medium (350) oven for about an hour.