MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Fricassee De Poulet a la Poitevine (Chicken in Onion Sauc
  Categories: French, Chicken, Ceideburg 2
       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.
   From “The French Farmhouse Kitchen”, Eileen Reece, Exeter Books,
   1984. ISBN 0-671-06542-4
   Posted by Stephen Ceideberg; May 12 1993.