1 to 3 lb. (or larger) fryer, cut up
1 c. flour
salt and pepper (optional)
cooking oil
2 c. chopped onion (white)
1/4 c. finely chopped garlic
3 c. Sauterne wine (no substitute)

Dredge chicken pieces in flour, salt and pepper. Brown in oil using large frying pan (deep too). When browned, remove excess oil, leaving the "browned" goodies. Sprinkle the onion and garlic over the chicken evenly. Carefully pour 2 cups of the Sauterne over all. Cover, reduce heat and simmer 40 to 45 minutes, or until chicken is done, adding more Sauterne if necessary.

To serve, remove chicken to warm platter. Thicken the "gravy" if needed with the dredging flour. Serve in warm gravy boat. Serves 3 to 4. Mashed potatoes, peas, salad and homemade bread are wonderful with "drunk" chicken.