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	This is a recipe from my upstairs neighbor in Zurich. The aroma of this dish was so wonderful that I couldn't resist asking her how to make it. She marinated it for days in a tightly covered earthenware crock unrefrigerated... but I would cover it and put it in the refrigerator Frau Dubach's Chicken PLACE in a large container a cut up chicken or an assemblage of chicken parts that you like ADD an onion that you have studded with cloves, a bay leaf, and a handful of pepper corns COVER entire chicken with a bottle of good burgundy MARINATE covered for a few days MELT butter and some olive oil in a pan, take chicken pieces out of marinade and saute until chicken is cooked SERVE with pasta