Chicken Stew

2 whole chickens, cut into pieces
2 C. red or white wine
3 T. butter
3 T. olive oil
2 C. flour
2 t. each of salt & pepper
3 T. butter
4 C. chicken stock
Several sprigs of thyme tied together
2-3 small pieces of lemon peel
1 t. dried green peppercorns, crushed
10-15 small red potatoes
1 lb. fresh mushrooms
2 lbs. med. boiling onions
4 T. butter
4 T. olive oil
2 T. parsley, finely chopped

Mix chicken with wine & marinate in the fridge for 4-12 hours. Dry pieces well with paper towels, reserving the marinade. Make a mixture of flour, salt & pepper. Melt butter & oil in a large, flame-proof casserole. Dredge chicken pieces in flour mixture & brown on both sides in butter & oil over med. heat, a few at a time, reserving on a plate. Pour out browning fat & melt 3 T. butter in casserole. Add about ¾ C. of flour mixture & cook, stirring constantly, for several minutes or until flour becomes lightly browned. Add wine marinade & chicken stock to the casserole dish, blending well using a wire whisk. Bring to a boil & skim.
Add thyme, peppercorns, lemon peel & chicken pieces to the pot; cover & bake at 325° for about 2 hours. One hour before serving, add potatoes to the casserole.
Meanwhile, wash the mushrooms, dry well & sauté them, whole or sliced, in 2 T. each of butter & oil. Peel onions & sauté them gently in the remaining butter & oil for about 20 min. Just before serving, add mushrooms & onions to the casserole & stir in chopped parsley.