Pollastre Amb Samfaina

• 1 tender chicken
• olive oil
• salt
• 4 or 5 onions

Cook in a cast-iron pan some finely chopped onions with sufficient oil, and when golden add 2 peeled tomatoes, and salt. Cut up the chicken into 4 sections and put these in the pan once the sofregit has reduced. Simmer them for about an hour in this sauce, basting and turning occasionally.

Separately fry in oil in a paella 2 or 3 onions finely chopped, and when they are tr