Cut the chicken into manageable pieces or use individual pieces of chicken, e.g. thighs, legs or breast. Fry well, season with salt and pepper and keep warm.
Peel the onions, cut into wedges and sauté with a little fat in the chicken roasting pot until translucent. The onions can get some color. Pour on the beer (bitter beers are not so suitable), add the chicken pieces and finish cooking. Reduce the beer and onion sauce. Season to taste with salt and pepper, serve.
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