Preheat the oven to 375. Rub the chicken with 2 tablespoons of oil and sprinkle with salt and pepper. Bake in a shallow pan for 45
minutes.
Cut the onion into large pieces. Combine the sugar, whiskey, and tamari in a small bowl and set to one side. Saute the onion in the remaining oil. When
the onions are just coated add the mousseron and saute for 10 minutes. Add the whiskey mixture and cook briefly, one minute. Spoon over the cooked
chicken.
