4 boneless chicken thighs
1 onion, peeled and chopped
1 1/2 cups water
1 1/2 tablespoons vegetable oil
1/2 teaspoon salt
1 teaspoon browning sauce
1/4 teaspoon white sugar
1/8 teaspoon dried thyme
1 teaspoon dried rosemary
1 egg
1 1/2 cups chopped green onions
Place chicken and onion into a large pot with enough water to cover. Bring to a boil; boil 10 minutes. Reduce heat to medium, cover and simmer 10 minutes.
Mix together the water, oil, salt, browning sauce, sugar, thyme and rosemary. Reduce heat to low and simmer 10 minutes.
Heat the water and olive oil in a large skillet over medium heat. Remove chicken and onion strips and place on top of pan.
Melt 1/2 cup of browned butter and stir into skillet. Cook, stirring constantly, until cooked through.
Add chicken and onion strips and pour over pan. Reserve remaining browned butter and stir chicken and onion into skillet. Allow to brown on both sides and serve with ham and potatoes.