Chicken Fricassee With White Wine Sauce

Ingredients

• 4 small chickens
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pinch mace
• 4 oz butter
• 2 tbsp all-purpose flour
• 1/2 cup whole milk
• 1/4 cup white wine

Method

1. 1 Remove legs, wings, and necks from chickens. Separate breasts from backs and cut backs in half. Clean gizzards, livers, and other parts.
2. 2 Place cleaned parts in a saucepan with salt, pepper, and mace. Cover with water and stew until tender. Remove meat and set aside.
3. 3 In a separate pan, melt butter and whisk in flour to make a roux. Add 1/2 cup of the reserved cooking liquid and bring to a boil.
4. 4 Stir in milk and wine, cooking until thickened. Return chicken pieces to the sauce, heat through, and serve.