1 cup of mushrooms
1/2 cup of dry white wine
3/4 cup of finely chopped onion
1/2 cup of chicken broth (or 1/4 cup of dissolved bouillon cube)
1/2 cup of heavy cream, whipped
1/2 cup of chopped fresh parsley
5 tablespoons of butter
3 tablespoons of all-purpose flour
1 tablespoon of Madeira wine
1 tablespoon of brandy
1.5 kg of chicken pieces
1 clove of garlic
2 stalks of celery salt
salt and black pepper to taste
1 cup of mushrooms
1/2 cup of dry white wine
3/4 cup of finely chopped onion
1/2 cup of chicken broth (or 1/4 cup of dissolved bouillon cube)
1/2 cup of heavy cream, whipped
1/2 cup of chopped fresh parsley
5 tablespoons of butter
3 tablespoons of all-purpose flour
1 tablespoon of Madeira wine
1 tablespoon of brandy
1.5 kg of chicken pieces
1 clove of garlic
2 stalks of celery salt
salt and black pepper to taste
Fry the mushrooms quickly in 1 tablespoon of butter
Set aside
Season the chicken with salt and pepper
Fry the chicken pieces in the remaining butter, over low heat, until golden brown
Add the onion and cook for 5 minutes
Add the white wine and chicken broth
Mash the garlic and chop the celery salt, adding them to the pan
Cook until the meat is tender
Transfer the chicken to a refrigerator and let it rest
Heat the oven at high temperature
Mix together the dissolved flour, heavy cream, white wine, and brandy with the remaining sauce in the pan
Cook for 5 minutes or until thickened, stirring constantly
Strain through a fine-mesh sieve
Add the mushrooms and chopped parsley to the chicken
Serve hot
