Chicken stewed with onions

These are stewed chicken pieces with lots of onions.
In the name I wrote exactly chicken, not chicken legs, although this does not really matter. Even if you only have chicken breasts, gravy makes up for the lack of juiciness of the meat perfectly. I personally like to eat even a cold dish.

Ingredients

• chicken 1.5 kg
• onion 1 kg
• vegetable oil 2 tablespoons
• coarse non-iodized salt 1 tbsp (no slide)
• freshly ground black pepper 1/2 tsp (no slide)
• thyme (there was no thyme in my mother's recipe)

Directions

1. Chop the chicken into equal, medium pieces. Cut the legs in half at the joint.
2. I will repeat about the bow. For simplicity, cut the arrow off the onion without peeling it, then cut the onion in half lengthwise. This will make it easy for you to peel the onion. The uncut "bottom" will keep the layers from creeping when you chop the onions.
3. Cut the onion into strips
4. Dry the chicken pieces with a kitchen towel.
5. Heat vegetable oil in a skillet over high heat. Fry the chicken pieces until golden brown.
6. Transfer the chicken to a heavy-bottomed saucepan. Place the saucepan over medium heat. Place the onion on top and pour in half a glass of water.
7. Bring water to a boil and reduce heat to low. Salt the chicken, add thyme. Close the lid.
8. Simmer the chicken for an hour and a half. Stir the slices occasionally in a saucepan. The task is not to mix, but only to make sure that the pieces do not burn and the onions are stewed evenly with the meat. During this time, the onion will almost completely turn into gravy.
9. Pepper the dish only at the end: with prolonged heat treatment, the pepper can turn bitter.
10. The chicken is very tender, so stir very gently as it may lose shape, especially towards the end of cooking.