1 whole chicken, cut up into its parts (You can use any other assortment of chicken pieces that you like, about equivalent to a whole chicken in volume, but I like the assortment of light and dark pieces for flavor.)
Brown the chicken pieces in a large cast-iron skillet, with a good dollop of butter (about the size of an egg).
As the chicken browns, add a few cloves of garlic and some slices of onion. Don't let them burn. Brown the chicken well on its "pretty" side, and then turn.
Place a few sprigs of fresh rosemary on top of the chicken. I prefer this to dried rosemary, because you get the aroma and taste, but can remove later.
Pour 2 glasses of wine into the skillet after you've browned the chicken on both sides well and turned down the heat. Use as much wine as you prefer. I don't use red wine for this because it turns the chicken rather purple.
Place a lid on the skillet if you want to cook it on the stove top, or place the skillet right in the oven on about 300 or so. Cook it gently for 30-45 minutes until fully cooked.
Place the skillet on the burner again, on low, and pour some cream into the skillet to make a gravy with the wine. Do not let the gravy boil or the cream will curdle. I'd add at least 1/2 cup of cream. Don't use low-fat. If you're worried about that kind of thing, don't make this recipe. Thaw out a weight-watchers frozen dinner and call yourself done.
Serve with rice. I try not to turn the chicken pieces any more, after I've browned them well, because you want the tops to be as crispy as possible, and they will get soggy if you pour the gravy on the tops or turn them again.