Classic French Chicken in White Wine Sauce
"By James Peterson, from Fine Cooking #31. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all...."
INGREDIENTS
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2 tablespoons butter
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1 (4 lb) roasting chickens, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
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salt & freshly ground black pepper
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1 medium onion, finely chopped
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1 medium carrot, finely chopped
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1⁄2 celery rib, finely chopped
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2 ounces prosciutto or 2 ounces country ham, finely chopped
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3⁄4 cup dry white wine
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3⁄4 cup chicken stock
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3 tablespoons heavy cream (at room temperature)
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chopped fresh flat-leaf parsley
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