Carbonnades of Chicken

• 3 tablespoons sweet butter
• 5 cups thinly sliced onions
• 1/2 tablespoon sugar
• 1 frying chicken, cut up
• 8 ounce full-bodied amber-colored beer
• 2 bay leaves
• Salt and freshly ground black pepper
• 1/2 tablespoon cornstarch dissolved in 2 tablespoons fresh lemon juice
• 2 tablespoons minced fresh parsley

1. Heat two tablespoons of the butter in a heavy casserole.
2. Add the onions and saute over medium heat, stirring frequently.
3. As the onions soften add the sugar and continue cooking the onions until they are golden.
4. Remove the onions from the pan.
5. Dry the chicken pieces.
6. Add the remaining butter to the pan and brown the chicken pieces.
7. As they brown remove them from the casserole.
8. Stir in the beer, scraping the pan to remove any browned particles.
9. Return the chicken and onions to the casserole, add the bay leaves, season to taste with salt and pepper and simmer, partly covered about 30 minutes, until the chicken is done.
10. Turn the chicken once or twice during the cooking.
11. Remove the chicken from the casserole.
12. Stir in the cornstarch and lemon juice mixture.
13. Cook over high heat until the sauce has thickened and reduced somewhat.
14. Return the chicken to the casserole, reheat in the sauce, sprinkle with parsley and serve.

sweet butter, onions, sugar, chicken, bay leaves, salt, cornstarch, parsley

Taken from cooking.nytimes.com/recipes/2873 (may not work)