Joint the fowl and put the joints in a saucepan with oil or lard, with the chopped onion, and season with salt, pepper and mixed herbs. When the chicken begins to brown sprinkle it with flour. Add the white wine, let it reduce a little, then add the stock and simmer till tender, skimming carefully. Add a little saffron and nutmeg. To serve, put the pieces of chicken on a hot dish, strain the sauce over them, and garnish with peas, boiled and then cooked in a little butter.