1 1/2 tbsp. butter
2 lg. onions, sliced
1 (3 lb.) chicken
1 can tomatoes
1 bunch mixed herbs
2 tbsp. tomato puree
2 tbsp. cornstarch
1 tbsp. water
1/2 pt. dry cider

Melt butter and fry onion. Drain well. Place in casserole dish. Fry chicken on all sides until brown and put in casserole dish. Add tomatoes, cider, herbs, puree, salt and pepper. Cover and bake for 1 1/4 hours at 375 degrees. Remove 1 cup stock.

Blend cornstarch with water. Add to cup of stock. Add to casserole. Stir well. Place back in oven for 15-20 minutes until sauce thickens. Serve with pasta.