3 lbs. chicken pieces
2 tbsp. butter
1 med. clove garlic, minced
1 (12 oz.) bottle cooking burgundy
1 bay leaf
1/4 tsp. thyme
1/4 tsp. marjoram
1 (8 oz.) can white onions, drained and rinsed
1 (3 oz.) can whole mushrooms, drained

In large skillet, brown chicken well in butter. Add burgundy and spices. Simmer 45 minutes or until chicken is tender. During last 5 minutes of cooking, add onions and mushrooms. Thicken sauce with 2 tablespoons flour and 1/4 cup water made into a paste.