Onion-Smothered Chicken

1 (3 lbs) chicken
3-4 large onions
3-4 unpeeled new potatoes, scrubbed
1/4 cup olive oil
1 cup cooking sherry
3-4 bay leaves
3/4 Tbsp grated gingerroot
1 tsp dried oregano
1/4 tsp black pepper
1/8 tsp dried thyme
1/8 tsp dried rosemary

Cut the chicken into quarters and trim excess fat.  Slice onions and cut new potatoes into quarters.

Heat olive oil in a large skillet over medium heat until hot.  Add the chicken.  Cook, turning frequently, until browned on all sides; drain.

Increase the heat to high.  Add onions, new potatoes, sherry, bay leaves, gingerroot, oregano, black pepper, thyme and rosemary and mix well.  Cook, stirring continually, for 1 minute.  Reduce the heat to low. 

Simmer, turning mixture occasionally, until an instant-read thermometer inserted in the center of each chicken quarter and not touching bone registers 180 degrees, about 45 minutes.  Discard bay leaves.

Spoon chicken and vegetables onto a heated serving platter with a slotted spoon.  Serve with steamed green beans, if desired.