Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  cleaned broiler-fryer chicken -- cut in serving
                        -- pieces
  4        tablespoons  butter or margarine
     1/2           cup  chopped onion
  1              clove  garlic
  3        tablespoons  flour
     3/4           cup  burgundy or dry red wine
  1                can  {13 3/4 oz.} chicken broth
  1                     bay leaf
     1/4      teaspoon  dried thyme -- crumbled
     1/4      teaspoon  salt
     1/4         pound  fresh mushrooms or -- quartered
  1                can  {4 oz.} button mushrooms -- drained
  1                can  {1 lb.} onions -- well drained
     1/4      teaspoon  tabasco sauce {more if desired}

Preparation:

1. Brown chicken in 2 tablespoons hot butter in a large kettle or Dutch oven; turn and brown on other side. 2. Remove chicken; set aside. Add onion; saute‚ 2 minutes over low heat, stirring often. 3. Add garlic; cook 1 minute. 4. Add flour; stir until well blended with fat. 5. Add wine, broth, bay leaf, thyme and salt; bring to a boil, stirring constantly, until flour-fat mixture is dissolved. 6. Return chicken to kettle; cover and simmer 15 minutes. 7. Melt 1 tablespoon butter in medium-size skillet; saute‚ mushrooms 3 to 4 minutes, or until golden. Add mushrooms to kettle. 8. Melt remaining butter in same skillet; add canned onions and brown lightly. 9. Add onions to kettle; simmer 15 minutes, or until chicken is tender. 10. Add Tabasco sauce. 11. Remove chicken, mushrooms and onions to a serving platter. 12. Skim fat from sauce; strain sauce over chicken. 13. Serve with additional Tabasco sauce if desired.

Nutritional Information:

132 Calories (kcal); 12g Total Fat; (77% calories from fat); 1g Protein; 7g Carbohydrate; 31mg Cholesterol; 251mg Sodium