1 cup of fresh mushrooms
5 tablespoons of butter
1 1/2 pounds of chicken pieces
Salt and black pepper to taste
3/4 cup of chopped onion
1 cup of white wine
1/2 cup of chicken broth
1 clove of garlic, minced
2 sprigs of fresh parsley, chopped
3 tablespoons of all-purpose flour
1/2 cup of heavy cream, whipped
1 tablespoon of red wine or Madeira
1 tablespoon of brandy
1/2 cup of chopped fresh thyme
1 cup of fresh mushrooms
5 tablespoons of butter
1 1/2 pounds of chicken pieces
Salt and black pepper to taste
3/4 cup of chopped onion
1 cup of white wine
1/2 cup of chicken broth
1 clove of garlic, minced
2 sprigs of fresh parsley, chopped
3 tablespoons of all-purpose flour
1/2 cup of heavy cream, whipped
1 tablespoon of red wine or Madeira
1 tablespoon of brandy
1/2 cup of chopped fresh thyme
Quickly fry the mushroom in 1 tablespoon of butter. Reserve
Slowly fry the chicken pieces, seasoned with salt and pepper, in the remaining butter, until browned
Add the onion and fry for an additional 5 minutes
Add the wine, broth, garlic, and parsley
Simmer, covered, over low heat for about 45 minutes, or until the chicken is tender
Place the chicken in a refrigerator to reserve
Combine the sauce from the pan with the flour dissolved in a little water, heavy cream, wine, and brandy
Stir well
When the mixture starts to boil, simmer for an additional 3 minutes, stirring constantly, until thickened
Strain through a fine-mesh sieve
Add the mushrooms and thyme
Serve over the chicken
Heat in the oven just to warm.
