1 fryer, cut up
2 tbsp. oil (preferably olive)
2-3 clove garlic, crushed
1 med. onion, finely diced
3 tbsp. fresh parsley, chopped
1/2 tsp. each oregano and rosemary
1/4 tsp. each thyme and marjoram
1/2 tbsp. flour
1/4 c. each cider vinegar and white wine
Salt and pepper to taste
1/4 tsp. saffron threads (optional - but nice)

Place oil in skillet and heat. Add chicken pieces and turn until golden brown. Remove chicken to another pan and reserve drippings. Add onion to skillet and heat until translucent. Add garlic and continue to cook, stirring occasionally. When golden, return chicken to skillet. Add parsley, oregano, rosemary, thyme, and marjoram, stirring to blend. Add salt and pepper (and optional saffron); then stir in wine. When chicken is done (pulls free from bone), add 1/4 cup cider vinegar.

Mix flour with a small amount of cold water (or wine) and add to skillet, stirring to avoid clumping. When skillet temperature returns to a sizzle and sauce is slightly thickened and smooth, the dish is ready to serve.