|
|
1.00
|
1 whole chicken, cut into serving pieces
|
|
|
|
|
2.00
|
Salt and pepper to taste
|
|
|
|
|
3.00
|
1/2 cup all-purpose flour, for dredging
|
|
|
|
|
4.00
|
2 tablespoons butter
|
|
|
|
|
5.00
|
2 tablespoons olive oil
|
|
|
|
|
6.00
|
1 onion, finely chopped
|
|
|
|
|
7.00
|
2 carrots, peeled and sliced
|
|
|
|
|
8.00
|
2 celery stalks, diced
|
|
|
|
|
9.00
|
2 cloves garlic, minced
|
|
|
|
|
10.00
|
1 cup chicken broth
|
|
|
|
|
11.00
|
1 cup white wine
|
|
|
|
|
12.00
|
1 bouquet garni (a bundle of herbs tied together with twine, including parsley, thyme, and bay leaves)
|
|
|
|
|
13.00
|
1 cup mushrooms, sliced
|
|
|
|
|
14.00
|
1/2 cup peas
|
|
|
|
|
15.00
|
1/2 cup heavy cream
|
Make a rue from oil and flour, then and water from the potatoes to desired thickness |
|
|
|
16.00
|
Chopped fresh parsley for garnish
|
|
|