Rub chicken pieces with salt and pepper. Heat olive oil in a frying pan and fry the chicken pieces well. Turn the pieces to the other side, add onions and rosemary, roast for a few more min. Extinguish with white wine, fill with clear soup and simmer on low heat with the lid closed for about 40 min. Before serving, season with grated lemon peel and decorate with rosemary sprigs.