cavrak@kira.UVM.EDU (Steve Cavrak,113 Waterman,6561483,) (01/05/91)
Utter simplcity: * Medium Onion * Butter to saute * White Wine (Somewhat fruity, such as "Rhine", maybe "Chablis" or some generic white.) Saute the onion in the butter. When the onions are very limp (or even slightly browned if you like a carmelized color), add the wine. Usually I decide to just cook the chicken in the sauce (slowly) and let the gelatin from the bones thicken the sauce. You could add a thickener - for this I'd use arrowroot, or cornstarch in a pinch. Chow! Steve