Instructions: Place chicken, skin-side-down, in a single layer in a large frying pan.

Sprinkle with salt and pepper; place onion slices on top; cover tightly.

(No need to add any fat.) Cook over low heat 30 minutes (maybe more). Tilt lid slightly so liquid will evaporate; continue cooking 20 minutes longer, or until chicken is tender and golden. Place chicken on heated serving platter, pushing onions back into pan; stir in water, mixing with browned bits from bottom of pan; cook until liquid evaporates. Spoon over chicken.

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