My mother-in-law clipped this from a magazine in 1971 and made it every August until she couldn’t cook anymore. Now I carry on the tradition.

with foil and bake for 45 minutes.

5. Remove the foil, spoon some of the pan sauce over the chicken, and continue baking for 25 to 35 minutes more, until the chicken is cooked through and the onions are soft and caramelized.

6. Let the dish rest for 5 minutes before serving, then spoon the onions and sauce over each piece of chicken.

Variations &