In this famous dish from southwest France, chicken is infused with the flavors of meltingly tender onions, Armagnac, and silky-salty Bayonne ham, for which prosciutto makes an admirable substitute.

If you think slicing up two pounds of onions will result in a lot of eye watering, try this method I learned in southwest France: sprinkle the chopping board with a few drops of vinegar. If that doesn't help, sprinkle a few more drops of vinegar directly on the onions as you slice them. W