Preperation: About 20 min.
Cooking: About 45 min.
Not suitable for freezing.
1 large chicken (900-1000 g / 2–2,2 lb)
4 small onions
4-6 dl [0,8–1.2 pt] dry white wine
1 bay leaf
3 parsley sprigs
2 celery leaves
1/4 -1/2 kg [0,55 – 1,1 lb] mushrooms
1-2 dl [0,2 –04 pt] cream, 35%
 Cut the chicken into four pieces and wipe them well with damp cloth. Turn the pieces in flour seasoned with salt and pepper.
 Fry the chicken pieces on all sides in 2 tablespoons butter over medium heat. Clean and chop the onion and fry it in the pan until it is glossy – not brown. Add 3-4 dl [0,6–0,8 pt] white wine and a herb bouquet of parsley sprigs, bay leaf, celery leaves and a strip of lemon peel. Cook carefully under lid until the chicken pieces are tender.
 Rinse and clean the mushrooms and cut them in two or cut them into slices. Fry the mushrooms lightly in 1-2 tablespoons butter and season with salt and lemon juice. Add 1 1/2-2 dl [0,3–0,4 pt] white wine and let the mushrooms boil for about 2 min. Drain the liquid from the mushrooms and pour it into the chicken pot. Remove the herb bouquet.
 Place the chicken pieces on a serving dish and keep them warm. Boil the liquid till half the amount remains and stir in the cream. Bring to a boil and add the mushrooms and more seasoning to taste. Pour some of the sauce over the chicken pieces.
Served with the rest of the sauce and rice seasoned with herbs.