3 Tablespoon butter
500 Gr. Chicken thighs, cut in large pieces – You could use any part of the chicken, preferably with the bones.
1 Large onion, cut in half and sliced
150 Gr. White mushrooms / Champignons de Paris sound better no… sliced
Sprig of Thyme
2 Tablespoons All purpose flour
1 1/2 Cup of Dry White wine – Chablis, Sancerre, Gruener Vertliner, etc…
1 Cup Chicken broth
1 Cup heavy cream
Handful Parsley finely chopped
Salt & Pepper
In a large saucepan, melt the butter until the bubbles subside. Stir in the chicken and cook on both sides for about 3-4 minutes each side, until brown.
Remove the chicken from the pan and set aside.
Stir in the onions and mushrooms and cook until the onions become translucent – about 4-5 minutes
Add the flour and mix well – Cook the flour for about 2 minutes and then pour the white wine and chicken stock. Using a spoon mix well to ensure there are no lumps in the sauce.
You can also pour the wine first whilst mixing and then add the water in order to avoid those lumps. Add the chicken and mix well.
Cook for about 10 minutes at medium boil.
Stir in the cream and parsley
Season with salt & pepper to taste.
Serve with beautifully creamed potatoes, steamed rice or steams vegetables.