From the South African-Lithuanian kitchen of Mickey Blumberg
4 baby chickens or 4 chicken quarters (baby chickens - "pargiot" as we call them here - are preferred. Otherwise, chicken quarters do just as well).
1 cup flour
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon oregano
3-4 sprigs of fresh oregano leaves 2 onions – sliced
20 white baby onions – (the ones usually used for pickling)
2 tablespoons vegetable oil
3 or 4 bay leaves
10 button mushrooms
20 baby potatoes
2 ½ cups red wine
Fry onions in oil until golden brown.
Dip chicken quarters in flour, which has been spiced with salt, pepper and oregano, and fry lightly in oil and onion mixture.
Add onions, bay leaves, button mushrooms, baby potatoes with skins, garlic (optional), red wine, fresh oregano leaves.
Lower heat, cover pot and cook about 30 minutes.
Remove lid and continue to stew slowly another 15 minutes. Chicken should be tender and best served on bed of rice.