Chicken Fricassee

[Chef]

2 2 1/2-pound frying chickens (2 1/2 - 3 lbs), cut into 8 pieces
salt and white pepper, to taste
3 ounces clarified butter
10 ounces onion, medium dice
3 ounces flour
8 ounces dry white wine
1 quart chicken stock

SACHET:
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, cracked
8 parsley stems
1 garlic clove, crushed
8 ounces heavy cream
nutmeg, to taste
Servings: 8
1. Season the chicken with salt and white pepper.

2. Sauté the chicken in the butter without browning. Add the onions and continue to sauté until they are translucent.

3. Sprinkle the flour over the chicken and onions and stir to make a roux. Cook the roux for 2 minutes without browning.

4. Deglaze the pan with white wine. Add the chicken stock and sachet; season with salt. Cover and simmer until done, approximately 30-45 minutes.

5. Remove the chicken from the pan and hold in a warm place. Strain the sauce through cheesecloth and return it to a clean pan.

6. Add the cream and bring the sauce to a simmer. Add the nutmeg and adjust the seasonings. Return the chicken to the sauce to reheat it for service.