Not too long ago, I had a delicious dish (basically a braise),
possibly from Egypt or elsewhere in the north of Africa, and
featuring chicken, rosemary, and onions sauteed in butter. I think
the cooking liquid included white wine though I can't say for sure.
I also know that this dish was cooked over the stovetop. I've
tried to reverse engineer the recipe with disappointing results.
Does anybody know of any good recipe that approximately matches
the description above?

TIA,

jill