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–-characteristic of the–admittedly bourgeois–haute cuisine fashionable in hotels such as the King Edward in the middle of the 20th century.
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. Bread the chicken lightly and brown in butter; use a medium heat to keep the butter from burning. Wilt thickly-sliced onions in butter before topping the chicken with more of the herb mix and butter. Bake in a medium (350) oven for about an hour. Baste once, twice is better.
