1 whole chicken, cut up
1 tbsp. butter
1 Dutch oven and lid
2 c. chicken broth
1 med. onion
1 bay leaf
2 cloves
7 shakes cinnamon
2 tbsp. marjoram
Tawny pork wine
Flour

Wash and dry chicken pieces. Burn off any hairs. Put 1 tablespoon butter in Dutch oven, low flame. Brown chicken pieces, turning once in a while. Add 2 cups chicken broth. Add 1 onion into which a bay leaf and 2 cloves has been inserted. Shake cinnamon can 7 times into pot. Stir. Add 2 tablespoons marjoram. Stir. Cover chicken pieces with Tawny Port. Stir. Simmer 1 hour 1/2 inch flame. Thicken gravy with flour. Serve over rice.