Chicken recipe with moscatel wine and raisins

The chicken is cut. In a pan, the oil is heated, when it is hot, each piece of chicken is passed by flour and fry in batches until golden brown. When all the chicken is fried, almost all the oil is removed, leaving only the right thing to cover the background (I pass it to a saucepan). Pela and itch the onion and it is made in this oil, it is put back The chicken, is sprayed with half of the wine, moves well and then little by little, the water is made. The parsley bouquet, salt and ground pepper is put on. The saucepan is cooked over medium heat and covered about thirty minutes (until the chicken is tender). Apart in a small saucepan, the raisins and the rest of the wine are put. He heats up without boiling. They leave a good time (while the chicken is done) and last hour this is poured into the saucepan. Everything is stirred, it is served with the sauce. It can be decorated with some triangles of fried bread, or a puree, whatever you want.