2 regular or 1 large chicken
3 tablespoons butter
salt and pepper
1 stalk lovage (optional)
2 tablespoons white wine
1 onion, sliced
1 tablespoon garam masala
1 tablespoon flour
3 dl [0,6 pt] chickens broth or broth made with cubes
6 tablespoons heavy cream
2 tablespoons lemon juice
1 tablespoon honey
chopped lovage for garnish (optional)
 Tie up the chicken.
 Use 1 tablespoon of butter to brush the chicken, inside and out. Sprinkle with salt and pepper.
 Put lovage, if used, in the chicken. Place the bird on the side in an ovenproof dish and add wine. Bake at 160° C / 320° F for 1-1 1/4 hours. Turn the chicken onto the other side when it is half cooked.
 Cut the chicken into serving pieces, arrange them on warm serving plate and keep them warm.
 Melt the remaining butter in a pan, add the onion and fry it soft. Add the garam masala (sharp spices that are available in major grocery stores) and flour and let it simmer on low heat for 1-2 minutes.
 Add the broth little by little while stirring. Simmer the sauce over low heat for 10 minutes then stir in the cream, lemon juice and honey. Reheat the sauce.
 Pour the sauce over the chicken and garnish with lovage, if used. Serve with rice and a tomato and cucumber salad.