Replace onions with shallots and add Tokay wine.

Dry rub the chicken with salt and pepper, split shallots in half lengthwise, put chicken and shallot chunks in Dutch oven and add enough wine for braising, cover and roast (350F) until done, basting every 20 minutes. This can be removed from liquid and browned at the end. Also, skim the fat off the liquid and thicken on the stove with some cornstarch for gravy.