Ingredients

• 1 1/2 tablespoons butter
• 1 (3 1/2 lb) chicken, quartered
• paprika
• 2 large onions, sliced
• 3/4 cup dry white wine
• 2 bay leaves
• 1 (14 1/2 ounce) can chicken broth
• 3 tablespoons all-purpose flour
• 3 tablespoons water
• 1/4 cup whipping cream
• 1/4 teaspoon ground mace or 1/4 teaspoon nutmeg

Instructions

1. Melt butter in heavy large skillet over medium-high heat.

2. Sprinkle both sides of chicken with salt, pepper and generous amount of paprika.

3. Add to skillet and cook until beginning to color, turning occasionally, about 10 minutes.

4. Transfer chicken to plate.

5. Add onions to skillet, stir to coat with butter and scrape up any browned bits.

6. Reduce heat, cover and cook until tender, stirring occasionally, about 15 minutes.

7. Set chicken atop onions.

8. Add wine and bay leaves to skillet.

9. Increase heat and boil until most of wine evaporates and mixture is syrupy, about 8 minutes.

10. Add broth; bring to boil.

11. Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes.

12. Transfer chicken to platter.

13. Tent with foil.

14. Mix flour and 3 tablespoons water in small bowl until smooth.

15. Add to broth in skillet and mix until smooth.

16. Add cream and mace.

17. Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.

18. Return chicken and simmer until heated through.

19. Taste sauce and adjust seasonings.

20. Serve.