So - Chicken braised with onions. In the title I wrote that is chicken, not chicken legs, although it does not really matter. Even if you only have chicken Breasts, sauce is wonderful compensates for the lack of juiciness of meat. Personally, I even like to eat cold dish. By the way, I forgot. Many years ago a friend of a Jew said that Jews have a national dish. Don't know whether it is or not.

Chop the chicken into equal medium-sized pieces. Legs cut in half at the joint. Again about Luke. For simplicity, cut the arrow with bulbs, clearing it, then cut the bulb in half lengthwise. So it will be easy to clean onion. Not cut off "popka" will not allow the layers to unravel when you cut onions.

Cut the onions into strips, "ass" throw.

Chicken pieces pre-dry on a kitchen towel. Heat vegetable oil in a frying pan over high heat. Fry the chicken until Golden brown.

Chicken put in a saucepan with a thick bottom. Put the saucepan on a medium heat. Place on top of onions and pour half a glass of water. Bring the water to a boil and reduce the heat to a minimum. Salt the chicken, place the thyme. Cover with a lid. Simmer the chicken an hour and a half. Occasionally gently stir the slices in the pan. The problem is not to mix, but only make sure that the pieces do not burn evenly and onions stewed together with meat. During this time, the onions almost completely turn into gravy. Pepper the dish just at the end: with prolonged heat treatment, the pepper can become bitter.