Clean chicken with white vinegar and water or with lime or lemon. Rinse and pat dry. Place chicken pieces in a bowl and mix with garlic, champagne vinegar, salt and pepper. Refrigerate overnight or let marinate for at least 30 - 45 minutes.

Remove chicken pieces from marinade and remove excess water and spices. Do not discard marinade. In a Dutch oven pan or a heavy pan over medium to high heat, heat oil. Brown chicken pieces on all sides and set aside. In same pan, add onion, scallions and tomatoes. Stir and add chicken pieces back to pan along with marinade. Add bouquet garni and hot pepper if using and cover to cook for 15 minutes on medium to low heat. Uncover, add wine, cover and cook for another 15 minutes. Do not add water. Let the chicken pieces cook in the marinade and the wine. In a small pan, melt butter and add prawns season with salt and pepper. Turn off heat. Add prawns with butter to chicken and cook for another 15 minutes or until chicken if fully cook. Season with additional salt and pepper if necessary. Remove bouquet garni before serving. Serve hot.