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4 servings, 60 minutes preparation
- 7 lb chicken parts (legs, thighs and breasts)
- 12 medium carrots cut into 1½ inch pieces
- 1 head of garlic toes unskinned
- 8 medium brown onions (whole); peeled
- 4 medium potatoes; cut in thirds
- ½ lb butter
- salt and pepper to taste
- 1 qt Sauterne wine
- 8 oz tomato sauce