Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    frying or roasting chicken*
   3      tablespoons   vegetable oil or butter
   1                    onion -- chopped
   2      tablespoons   butter
   2      tablespoons   all-purpose flour -- (optional)
   1      cup           dry white wine -- (more if necessary)
   2      cups          chopped -- drained tomatoes
   2      tablespoons   chopped fresh parsley
   1      pinch         dried marjoram or thyme
                        salt and freshly ground pepper
                        water if necessary

Preparation:

*Note: Chicken should be about 3 pounds, and cut into serving pieces. Wash and dry the chicken. In a frying pan, heat the oil or butter and sear the chicken over high heat, turning constantly to avoid burning the chicken. Remove each piece when reddish in color. Lower the heat and sauté the onion until soft, adding butter while stirring. For a thicker sauce, add the flour and cook 2 minutes, then add the wine and tomatoes. Simmer until thickened, then strain the sauce into a baking-serving casserole. Sprinkle the herbs over the chicken, season lightly with salt and pepper, and shake the casserole gently. Chicken should be almost covered with liquid; if not, add a little water. Cover tightly and simmer over low heat or transfer to a medium oven (350F) to bake for 1 hour, or until the chicken is tender and the sauce thick. Serve warm.