1 chicken, about 3-4 lb.
4 oz. butter
1 onion, mashed
10 oz. burgundy wine
1/2 clove garlic, mashed

After cutting up chicken, put into mixture of hot butter and onion; fry until chicken begins to brown. Pour wine over mixture and cover pan. Simmer slowly for 35 minutes. Add garlic and cook an additional 10 minutes. Serves 4.