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1
Put butter in large skillet, preferably nonstick, and turn heat to medium-high.
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2
When butter begins to melt, swirl it around pan.
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3
When its foam subsides and it begins to brown, add the chicken, skin side down.
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4
Cook, rotating pieces after 3 or 4 minutes so they brown evenly.
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5
As they brown on the skin side, sprinkle them with salt and pepper and turn them over; sprinkle skin side with salt and pepper as well.
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6
If necessary, lower heat to medium to prevent burning.
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7
Remove chicken to a plate when chicken is completely browned all over, in 10 to 15 minutes.
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8
Immediately add onions to pan and cook, stirring occasionally, until they begin to soften but still hold their shape, about 5 minutes.
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9
Add 1/2 cup water and cook for a minute, stirring occasionally, until it reduces slightly.
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10
Return chicken to pan, turn heat to medium-low and cook, covered, for about 10 minutes.
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11
Uncover, add sorrel, stir, and cover again.
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12
Cook about 10 minutes longer, stirring occasionally, until chicken is cooked through and sorrel is dissolved into onions and liquid.
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13
Serve hot, with rice or crusty bread.
