This is from a chef named Alain Passard and it seems like a brilliantly simple recepie–to my mind, the best kind.
Chicken with peanuts
In the bottom of a cast-iron casserole over low heat, brown a chicken that has been cut into eight pieces in salted butter; turn the pieces and half-way through the cooking time add a bowl of small onions, quartered, and a small cupful of crushed peanuts; let cook uncovered, arranging the chicken pieces among the onions and peanuts; at the end of the cooking time, sprinkle with chopped fresh tarragon, fleur de sel (fine sea salt) and a half teaspoonful of finely grated lemon zest.