Cut the meat into portions. Clean and wash the onions and mushrooms. In a shallow pan fry the onion until it darkens slightly, put honey (sugar), stir 2-3 minutes and take out the onions with a slotted spoon into a bowl. In the same oil fry the meat until browned on all sides, add the mushrooms (whole), stirring to remain on sunflower oil put pepper, roasted onion and 2-3 minutes later put out the wine, put salt and rosemary twig. Cover with the lid and pot stew of very low heat - to not have to add water. Finally, remove the rosemary. * What is the wine is not important - generally use white wine for chicken, if cock or hen home, prefer red, but I've done it and with what I have.