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SPRING CHICKEN WITH ONIONS

Cut the chickens into halves lenthways, pull and discard the rib bones. Brown (for 10 to 15 minutes) with 2 tablespoons of the chosen fat in a high-sided frying pan, take the pieces out, keep warm. Add 2 more tablespoons of fat to their frying fat and juice, gently fry the finely sliced onions, over a very moderate heat (20 minutes). When browned, put in the chickens again, salt, pepper, add 1 branch of thyme and 1 bay leaf. Cover, finish the cooking, stirring from time to time to prevent the onions from burning. Serve with French fries or potato chips.
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3 spring chickens  of 1 1/3 lbs each
2 lbs onions
thyme, bay leaf
4 to 6 tbsp olive oil or goose fat
salt, pepper
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30
mn
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60
mn
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Ile-de-France
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Poultry, Game
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Bourgueil
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