Alsatian chicken with creamy Riesling-onion sauce

Here, you start by browning the chicken, as in the preceding recipes, but ultimately bury it in a moist mixture of onions, garlic, and not-too-dry white wine. When the chicken is done, you puree the onion mixture, which becomes a supremely creamy sauce that contains no cream. Serve with Steamed Sticky Rice or Spaetzle with Butter.