Small Fryer 4 tblsp margarine 3/4 cup red wine, divided dried herbs and salt and pepper to taste 1/2 cup sour cream 1 tsp lemon juice Cut up or quartered small fryer Dust lightly with flour. In large skillet, heat 4 tblsp margarine. In it, brown chicken uncovered, quickly, but well on all sides, turning with tongs. When nicely browned, turn heat low, then add 1/2 cup red wine and season chicken with dried thyme, rosemary or basil. Sprinkle with some salt and pepper. Now cover skillet Let chicken cook slowly, and evenly, approximately 25 minutes, turning occasionally. If you'd like crisp crusted chicken, uncover for last 10 minutes. Remove chicken to platter. To remaining pan juices add, cup sour cream, remaining wine and lemon juice. Heat juice and pour over chicken.