Chicken with onions

Choose a good big chicken, 16 to 20 onions according to their size.
A half pound of butter, some flour, parsley, sugar, salt and pepper. Brown the chicken in warm butter. Cut the onions in four, and put them around. When the chicken is well browned on all faces, sprinkle it with a very little bit of flour.
Salt, pepper and add 2 sticks of parsley. Cover and let it cook. From time to time, lift the lid up to drop the mist.
Take care so that onions do not stick to the saucepan. At mid cooking, add a half glass of bouillon or, if not available, hot water.
In a saucepan, brown one dozen small onions in butter, a little bit of sugar, salt and pepper. Serve the chicken surrounded with onions.
 
Recipes from the book "Les Carnets de Cuisine de Monet" by Claire Joyes Toulgouat (Editions du Chêne), available at the Foundation’s bookshop.