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Chicken En Matelote

(Normandy.) Joint a nice chicken and fry it in butter. Add 6 small onions and a carrot, sliced, 6 small mushrooms and 6 parsnips, cut into dice, parsley, thyme, sweet marjoram, salt, and enough stock to cover. Simmer in a closed pot for 1/2 hour. Strain the sauce and add to it 1 anchovy, cut up, 1 teaspoonful of capers, and 1 glass of claret. Return it to the fowl, cook 20 minutes longer, and serve with slices of toast.