Chicken Fricassee

• 3 1/2 lb. chicken cut into eight parts
• 1/2 lb. white onions, peeled and trimmed
• 1 stick (4 oz.) melted butter
• 3/4 c. peanut butter
• mushrooms, quartered
• 3/4 bottle dry white wine
• 2 c. cream

1. Melt the butter in a large, fairly deep saute pan.
2. Add chicken pieces, cut into 8 parts, onions and cook very gently until each one slightly colored.
3. Add mushrooms, pour in the wine, cover and simmer over gentle heat until chicken is done; about 35 to 40 minutes.
4. Remove the chicken, onions and mushrooms with a slotted spoon and transfer to a heated serving platter; cover and keep warm.
5. Make the sauce by reducing the cooking juices by half over moderately high heat.
6. Add the cream and boil hard for about 5 minutes.
7. Taste the sauce and season with salt and pepper if necessary.
8. Pour the sauce over the chicken, mushrooms, and onions. Serves 4.

chicken, white onions, butter, peanut butter, mushrooms, white wine, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113553 (may not work)