Chicken Fricassee, Sauterne Recipe

• 1 (4 to 5 lb.) stewing chicken, cut up
• 3 tbsp. chicken fat or possibly bacon drippings
• 1 1/4 c. Rhine, sauterne or possibly other white wine
• 1 teaspoon salt
• 1 1/4 c. boiling water
• 1 onion, sliced
• 1 carrot, sliced
• Several sprigs of parsley

1. Cover tightly and simmer gently 2 to 3 hrs, till chicken is tender.
2. Remove chicken.
3. Strain broth and skim off fat.
4. 2 1/2 c. strained chicken broth, add in wine or possibly water to make up amt.
5. 1 egg Salt & pepper to taste 3 tbsp.
6. flour 1/2 c. cream or possibly evaporated lowfat milk 2 tbsp.
7. parsley
8. Blend chicken fat and flour in a pan.
9. Add in chicken broth and cook, stirring continuously till thick and smooth.
10. Beat egg and cream together.
11. Slowly stir into gravy, add in parsley, salt and pepper.
12. Return chicken to gravy - heat thoroughly before serving.

stewing chicken, chicken, rhine, salt, boiling water, onion, carrot, parsley

Taken from cookeatshare.com/recipes/chicken-fricassee-sauterne-44173 (may not work)