Season the chicken pieces with 1 ½ teaspoon each salt and pepper. Set aside. In a large pot over medium heat, sauté the chopped onion in the oil until just translucent, seasoning with a bit of salt, about 10 minutes, stirring occasionally.

Add the seasoned chicken pieces to the onions. Let the chicken simmer for about 12-15 minutes in its juices with the onion, stirring occasionally and turning over once or twice.

Once the chicken is cooked, add the potato wedges to the pot. Season with 1 teaspoon salt and ½ teaspoon pepper, then add enough water to just cover the chicken.

Cover the pot with a lid and cook on a low flame for about 2 hours. Once cooked, the chicken should be fall-apart tender and the potatoes should be fully soft and cooked through. Taste for seasoning, adding more salt and pepper if needed. Serve hot on a large shallow platter.