Chicken Fricassee With Mushrooms
|Mushrooms||1⁄2 Pound, sliced|
|Salt||1 1⁄2 Teaspoon|
|Cream||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Parsley sprigs||1 Teaspoon|
Cut the chicken into serving pieces, place in a Dutch oven or heavy saucepan with a tight fitting lid, add water, salt, and pepper, and cook to a boil.
Lower the heat, cover tightly, and cook very slowly for about 1 1/2 hours or until chicken is extremely tender when pierced with a fork.
Melt butter in a saucepan, add mushrooms, and saute for about 5 minutes.
Combine with chicken, then add the cream and mace.
Cook, still over low heat, for 10 to 15 minutes longer.
Arrange chicken pieces on a hot serving platter, spoon sauce over the top, and sprinkle with finely chopped parsley.