Got this from my civil war cook book.. This was served to the officers during the war.. I made some changes to the recipe because back then this was very bland. They did not have a lot of spices to work with.
In a cast iron dutch oven. Add cut up chicken.cover with chicken stock. Bring to a boil. Reduce heat and simmer abought 30 minutes
Remove chicken from pot. Reserve 1 cup of stock.. Wipe oven with towl. Now add butter and flour to dutch oven stir till no more lumps..Add milk and all seasonings stirr till thickend.add wine. Add chicken back to pot.and heat through. Test for seasoning be for serving. I served this over pasta.