Old-fashioned Chicken Fricassee with Wine-flavored Cream Sauce, Onions, and Mushrooms
For this traditional Sunday dinner dish, which is not difficult to execute, the chicken pieces are turned in hot butter, sprinkled with flour and seasonings, then simmered in wine and white stock. The sauce is a reduction of the cooking liquid, enriched with cream and egg yolks. Braised onions and mushrooms accompany the chicken. Include also steamed rice or risotto, or buttered noodles. If you want other vegetables, buttered peas or asparagus tips may serve as a garnish.