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