1 chicken (3 1/2 lb.) cut into pieces
Salt and white pepper
2 tbsp. butter
1/4 lb. mushrooms (leave whole)
16 sm. white onions, peeled
2 tsp. (chopped finely) garlic
2 tbsp. flour
2 tbsp. cognac
1 1/2 c. dry red wine
1 1/2 c. chicken broth

Sprinkle chicken with salt and pepper. Heat the butter in a large skillet with chicken (skin side down). Cook and brown about 5 minutes on each side. Add mushrooms, onions and garlic (about 3 minutes). Remove fat and sprinkle flour over all.

Stir and cook about ????? minutes. Add cognac. Add wine and chicken broth. Cover and cook 20 minutes or until tender. Remove cover and simmer to reduce sauce. Yields: 4 servings.