James Villas, author of My Mother's Southern Entertaining (Morrow), can serve this homey chicken to company even when he doesn't know their tastes.
In the South, it would be traditional to use Vidalia onions, but other sweet onions, such as Walla Walla, or even Spanish onions or yellow onions, would work well in this dish.
Dress It Up When the chicken is cooked, stir in 2 tablespoons of coarsely chopped basil and 2 cups of shelled peas. Cover the skillet and cook until the peas are done, about 7 minutes.
The sweet, earthy caramelized onions in this dish will find echoes in an intense Pinot Noir. Look for one from California or Oregon.