3 to 4 lb. broiler frying chicken, cut in serving sized pieces with skin removed
2 tbsp. flour
1 sm. onion, chopped
3 tbsp. olive oil
3 c. dry red wine
3 c. chicken broth
Herb bouquet of 1 bay leaf
4 parsley sprigs
2 sprigs of marjoram or thyme (or 1/4 tsp. dried marjoram or thyme)
18 sm. onions (about 1 lb.), peeled
1/2 lb. whole, sm. mushrooms
1/2 tsp. salt

Coat chicken with flour. In a heavy kettle, cook chopped onion is oil until soft; add chicken and brown well on all sides. Pour in wine and broth; add herb bouquet. Add whole onions, mushrooms and salt. Cover kettle and simmer for 30 to 45 minutes, until meat is tender when pierced. Serve with sliced French bread.