2 to 2 1/2 fryers, disjointed
2 tsp. salt
1/2 tsp. freshly ground black pepper
3 tbsp. flour
6 tbsp. butter
16 small whole white onions
4 shallots, minced
1/4 c. chopped onions
2 cloves garlic, minced
16 mushrooms caps
2 c. red burgundy wine
1/4 tsp. thyme
1 bay leaf

Wash chicken and dry. Mix together the salt, pepper and flour, rub into the chicken.

Melt butter in a casserole or dutch oven, brown the chicken in it. Add the whole onions, shallots, chopped onions, garlic and mushroom caps. Cook over low heat until onions brown lightly. Add the wine, thyme and bay leaf; cover and cook over low heat 30 minutes or until tender. Taste for seasoning. Serves 6 to 8.