Wash chicken, pat dry. Shake with mixture of 1/2 cup of flour, 1 1/2 teaspoons of salt and pepper, to evenly coat, use a paper bag or plastic "zip"lock bag.

Brown pieces, may have to break into small batches, in a large frying pan, place in a single layer in a roasting pan.

Saute' onion until soft in drippings in frying pan; stir in 1 1/2 cup of the soup and remaining 1/2 teaspoon salt. Heat stirring constantly, to boiling; pour over the chicken, cover.

Bake in a moderate over (350° F) oven, 1 hour or until chicken is tender. Remove to a heated serving platter and keep warm while making gravy.