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Serves 4

2 tablespoons butter
1 tablespoon vegetable oil
3 to 3 ½ pound chicken, cut into 8 serving pieces
1 large onion, peeled, cut crosswise into rounds 1/8 inch thick and separated into rings
½ cup chicken stock
½ teaspoon ground nutmeg
½ teaspoon salt
2 teaspoons finely chopped fresh hot chilies, preferably green
Freshly ground black pepper

In heavy 12 inch skillet, melt butter and oil over moderate heat. When foam begins to subside, brown chicken a few pieces at a time, skin side down. Regulate heat so chicken browns evenly without burning.

Transfer to plate. Drop onion rings into fat remaining in the skillet and stirring frequently, cook for about 5 minutes, until soft and translucent. Pour in stock and bring to a boil, stirring and scraping in any brown particles that cling to the bottom of the pan.

Return chicken and any liquid that has accumulated around it to the pan, add the nutmeg, salt and a few grinding of pepper. Turn the chicken about until it is evenly coated with the sauce. Reduce heat to low, cover and simmer for about 45 minutes, or until the chicken is tender and shows no resistance when pierced with the point of a small sharp knife. Stir in chilies and simmer for a minute longer.

To serve, arrange chicken attractively on a platter and pour the sauce remaining in the skillet over it.