Separate the chicken into 4 parts.
In a stainless steel frying pan add a sliced onion and a bit of butter.
Cook on medium heat stirring occasionally just until "right before burning point"- it's normal to look dry at the end.
Place the chicken back in pan and immediately add about 1/2 cup of orange liquor, juice of one lemon and about a cup of chicken broth. Season with salt and pepper and cover to heat chicken through (about 5 minutes). Remove cover and reduce sauce. Serve with a fresh spring of thyme and whipped potato.