In a 6-quart pot or Dutch oven, saute the onions in oil for approximately 15 minutes, until just golden (not brown or crisp). Add the skinned chicken to the pot (“skin side” down) and brown for a few minutes, until the edges appear cooked.

Add the grape juice and salt. Bring to a boil. Lower the heat and mix gently so all pieces of chicken are sitting in the juice. This ensures that all pieces will be evenly colored. Cook for one and a half to two hours.

If using cutlets, cook for much less time, approximately 1/2-3/4 hour. Chicken will have a dark tinge to it. When serving, carefully remove the chicken from the pot; it will be very soft, and you don’t want it to fall apart.