With a sharp knife spilt the chickens in half along the breastbone.
Melt 2 tablespoons of oil or fat in a pan when hot saute the birds over a medium heat. Shake the pan frequently to prevent sticking until they go a golden brown in colour. Remove the chickens and keep hot.
Add another 2 tablespoons of oil or fat to the pan and cook the onions over a low heat for about 20 mins.When they have coloured lightly add the chickens. Season with salt and pepper add the herbs cover and cook gently for a further 40 mins.Shaking the pan frequently and stirring the onions several times to prevent burning.