2 frying chickens, cut up
12 small whole onions, (12 to 16)
1/2 Pound mushrooms, sliced
1 Teaspoon salt
1/2 Teaspoon thyme
1/4 Teaspoon pepper
1 cup chicken stock
1 cup dry white or red wine
3 tbs flour
3 tbs butter

Place onions in bottom of cooker, then add all other ingredients except flour and butter. Cook on low heat 8−10 hours or high heat 3−4 hours. To thicken sauce, remove 1/4 cup liquid from cooker. Melt butter in saucepan, stir in flour and liquid. When blended, return to cooker.