| 1 | Peel onions and slice ? thick.separate into rings,measuring 6 cups. |
| 2 | using a mortar and pestle or a cup and the back of a spoon, thoroughly mix salt, pepper, garlic and thyme. |
| 3 | Rub mixture on chicken pieces. |
| 4 | Cover chicken and let stand at room temperature for 30 minutes. |
| 5 | toss chicken pieces with flour. |
| 6 | Heat olive oil in skillet over medium high heat. |
| 7 | Brown chicken, a few pieces at a time, in skillet. |
| 8 | Remove and reserve. |
| 9 | reduce heat to medium. |
| 10 | Pour chicken stock into skillet and with a wooden spoon or paddle, stir constantly, scraping the bottom of the pan. |
| 11 | This is called deglazing the pan. |
| 12 | When pan is deglazed and stock has begun boiling, remove pan from heat and reserve. |
| 13 | place 1/3 of the onions on the bottom of a 2 qt. casserole. |
| 14 | Top with half the chicken. |
| 15 | Layer chicken with another 1/3 of the onions. |
| 16 | Top with chicken and remaining onions. |
| 17 | pour reserved chicken stock over chicken and onions in casserole. |
| 18 | Sprinkle with parsley and serve over hot noodles or rice. |
| 19 | makes 4-6 servings. |
