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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3- to 3 1/2-pound) broiler-fryer, cut up and skinned |
1/3 cup milk |
1/3 cup water |
1/2 cup milk |
1/2 cup whipping cream |
1/4 cup chablis or other dry white wine |
2 tablespoons butter or margarine |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
pinch of ground mace |
Directions:
1. Place chicken in a Dutch oven; add 1/3 cup milk and water and bring to a boil. Reduce heat; cover and simmer 40 minutes or until chicken is tender. Remove chicken from Dutch oven, draining off broth. Transfer chicken to a serving platter.
2. Combine 1/2 cup milk, whipping cream, and wine; set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Add remaining ingredients; blend well. Spoon sauce over chicken.
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