1) Clean the chicken pieces and discard the skin and extra fat; season with salt and pepper. In a skillet large enough to fry the chicken pieces, heat up enough oil then fry each piece of chicken on low heat to give them color.

2) Once the chicken pieces are well browned, take the chicken pices out of the oil and in the same oil we fry the sliced ​​onions, previously sliced ​​thick, then we fry in the oil until the onion slices are translucent.

3) When the onion slices are fried, reduce the heat to low, take out most of the oil leaving just a little bit at the bottom, and put the chicken pieces back to the pan, mix slightly and then gradually pour the 3 cups chicken broth in, also the vinegar, sprinkle a pinch of thyme and season with salt.

4) Increase back the heat to medium setting, stir all ingredients to combine them very well and simmer covered, over the burner until chicken pieces are fully cooked. Clean the lettuce well, then chop finely to serve the chicken with onions accompanied him with a bit of lettuce as a garnish, rather onions over chicken and a bit of little parsley