2 sm. frying chickens
2 tbsp. butter
2 tbsp. flour
1/2 c. dry white wine
1/2 c. water
Salt and pepper
8 sm. onions or 2 lg. sliced thin
1/2 c. water
2 tbsp. butter

Split or quarter chickens, depending on size. Cook the onions in 1/2 cup water and 2 tablespoons butter for 10 minutes. Melt butter in frying pan large enough for all the chicken. Brown chicken on all sides. Remove chicken, stir in flour. Add water and wine and when sauce is smooth, put back the chicken and the onions along with the liquid in which they have been cooking. Season with salt and pepper. Cover and cook over low flame 45 minutes. Serve on a heated platter. Garnish with parsley.