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1
Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
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2
Add onions and 3 tablespoons sugar.
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3
Cook until onions are golden, stirring often, about 15 minutes.
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4
Reduce heat to medium-low.
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5
Add wine and cook until onions are very tender and mixture is reduced to thick jamlike consistency, stirring frequently, about 40 minutes.
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6
Set compote aside.
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7
Preheat oven to 450F.
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8
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
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9
Add hen quarters and brown well on all sides, about 8 minutes.
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10
Place hen quarters on rimmed baking sheet (do not clean skillet).
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11
Sprinkle hens with salt and pepper.
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12
Bake hen quarters until cooked through, about 20 minutes.
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13
Transfer hen quarters to bowl; cover to keep warm.
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14
Add drippings from baking sheet, vinegar and remaining 3 tablespoons sugar to skillet used to brown hens.
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15
Bring to boil, scraping up any browned bits.
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16
Add stock and bring to boil.
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17
Mix remaining 4 tablespoons butter and flour in small bowl, forming paste.
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18
Whisk paste into stock mixture.
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19
Boil until thickened to sauce consistency, about 3 minutes.
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20
Season to taste with salt and pepper.
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21
Rewarm onion compote; spoon onto center of each plate.
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22
Arrange 2 hen quarters around compote.
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23
Spoon sauce over.
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24
Sprinkle with chopped parsley and serve.
