N.B. This recipe was written on a cocktail napkin and given to me at a long ago party by an inebriated French chef. Sorry for the lack of specifics. Use your judgement.
Season a cut up chicken with salt and pepper and saute with flour 'til golden brown. Cover and simmer until tender.
Add: diced onion, rosemary, bay leaf, flour to thicken.
Add: 1 C. hot water
1 C. white wine
Cook: 10-15 minutes over very low fire.
Serve with wild rice.