1 roasting chicken
1 med. Bermuda onion
2 tbsp. butter
2 tsp. salt
2 tsp. chervil
2 tsp. onion powder
1 c. chicken broth
1 pt. fresh mushrooms
1 tbsp. flour
1/4 c. sauterne wine

Cut up the chicken into serving portions, the smaller the better. Slice onion and simmer in butter in a large skillet until the onion is tender (it will take 5-6 minutes). Add the cut up chicken, salt, chervil, onion powder and cover, simmer for 15 minutes, turning the chicken to prevent sticking, keep it on a medium-low heat. Add washed mushrooms, cook another 15 minutes.

Mix flour with a few spoonfuls of chicken broth until smooth. Add the rest of the broth, the wine. Pour this mixture onto the chicken cover and simmer for another 15-20 minutes. Serves 6-8.