1 whole chicken, cut into pieces
1/2 stick butter
1/4 c. oil
1 chopped onion
Salt
Pepper
2 tsp. crushed rosemary
1 tsp. marjoram
2 crushed bay leaves
8 oz. chicken soup stock or bouillon cubes
1 c. Haute Sautern wine

Melt 1/2 stick butter with oil in frying pan. Add chopped onions and saute until soft, not browned. Add chicken pieces and brown to golden turning often.

Transfer browned chicken to large oven proof casserole dish. Add salt, pepper, marjoram, crushed bay leaves and crushed rosemary. Add wine and chicken soup stock or bouillon cubes. Bake at 325 degrees for 2 hours. Cover with foil for first hour, uncover second hour.