• Oil -- as needed
• 1/2 teaspoon Marjoram
• 1/4 cup Butter
• 1/2 teaspoon Sage
• 1 large Onion
• 1/2 teaspoon Rosemary
• 1 large Tomato
• 1/4 teaspoon Cloves
• 4 Cloves garlic
• 1/4 teaspoon Nutmeg
• Salt & pepper to taste
• 1/4 teaspoon Allspice
• Fryer chickens
• 1 cup Sautern wine
• 1/2 teaspoon Basil
• 1/2 cupGrated cheese
• 1/2 teaspoon Oregano

Oil to cover bottom of heavy skillet; add 1/4 c butter; add l large yellow onion which has been quartered and 4 cloves garlic; fry until butter is melted; add chicken pieces, plus heart, liver, gizzard, etc.; also, one tomato which has been cut up in pieces; salt and pepper to taste. To the above add the spices. After frying chicken on both sides and it is "browned," add 1 c sauterne wine. Cover loosely, stirring it all up from time to time; be careful with onion because it has a tendency to burn!!! Cooking time about 1 hour. For gravy: After removing chicken from pan, take gizzard, liver, etc., plus oil and butter mixture, put through a food press to grind it up fine (I put it in blender). Put in a pot, add a gandful grated cheese and heat; it not enough "liquid," from frying pan, add some hot water and bring mixture to boil, stir or it will stick.

Serve with Polenta

Polenta ingredients and recipe:

• 5 cups Boiling water
• 1/2 cup Butter
• 3 cups Polenta (yellow cornmeal)
• 1 cup Grated cheese
• 1 teaspoon Salt

To salted, boiling water add butter; slowly add polenta stirring so it won't get lumpy - add cheese now and be careful to keep in center of polenta pot; otherwise, it will stick to pot sides. When stirring, have flame high; when polenta is "resting - between stirrings", be sure flame is low. Cook and rest for 30 minutes. Invert onto plate. Let set 5-10 minutes.

Serve chicken with polenta on the side drizzled with the gravy.