Chicken with Riesling Wine

Heat butter or oil in a skillet large enough to hold all the chicken. Add the onions, pinch of salt and black pepper. Cook until the onions soften completely, about 20 minutes. Add 1 1/2 cups of the wine and let it bubble away for a minute. Tuck the chicken pieces among the onions. Sprinkle the chicken with salt and pepper. Turn heat to low, cover, and cook, turning the chicken once or twice, for 40 to 60 minutes. It will take about 40 minutes for breasts and wings, more for legs and thighs. The chicken will be tender when done. If the juices in the pan appear to be drying out at any point, add the remaining wine. After cooking put the chicken on a platter and shake a little paprika over the chicken to give it some color. Spoon the onions and all liquid in the pan over the chicken. If you prefer a creamier sauce puree the onions and liquid and then pour over the chicken. Aunt Sue suggests you serve this with a green vegetable or rice if you are not carbohydrate sensitive. She also says you should drink the rest of the wine with the meal. It reminds her of their time living in Germany and is delicious!