Ingredients

• 3 1/2 to 4 pound chicken, quartered
• 4-6 tablespoon butter
• 2 tablespoons finely chopped onion
• 1 finely chopped garlic clove
• 3 peeled hot green chilis
• Salt
• 2/3 cup white wine (Pouilly Fuissé or White Pinot)
• Garnish: chopped toasted almonds

Instructions

1. Brown the chicken pieces in the butter, turning each piece to color evenly. When nearly browned, add 2 tablespoons chopped onion and cook gently until onion and chicken are brown and blended. Add salt to taste, garlic, and chilis. Pour over this mixture 2/3 cup white wine and simmer gently until chicken is tender. Remove chicken to a hot platter, pour pan juices over it and garnish with chopped toasted almonds. Serve with polenta.