Chicken Fricassee as I say. I am American. The Italians make Cacciatore . Same idea. In French its Pot-au-Feu. According to free translation dot com, this means "jar - to - the -fire." Julia Child refers to it as a "Boiled French Dinner" but on her 1960s show used beef and more in addition to the chicken. This version is modeled after Fannie Farmer's 1930s updated Boston Cooking School textbook. Its good and easy. Prepare it the day before you need it if you can.
Ingredients:
Legs and Thighs from a Chicken with skin removed
Oil
2 Carrots
2 Ribs Celery
1/2 Onion or more
1/2 cup Red Wine
1 cup Chicken Stock
Bay Leaf
Half-dozen Juniper Berries
Sprig of Thyme
a Few Sprigs of Fresh Parsley
1 Tbsp Corn Starch or Wondra
Water
Salt
Pepper
Tools:
Knife
Cutting Board
Cast Iron Skillet
Wooden Spoon
Instructions:
1. Heat oil in pan on medium and brown chicken on both sides
2. Dice onion and slice celery medium and add it to pan
3. Add stock, wine and herbs
4. Simmer for 1/2 hour or till carrots are tender and liquid reduces by half
5. Add some water to the corn starch, stir it and then stir it in to thicken the gravy
6. Correct seasonings with salt and pepper while still hot
7. Reheat to serve
Notes:
Prepare ahead, Its easy. This is more like a stew so let it sit and it will be better the next day.
You could make a bouquet with cheesecloth and tie it to the handle of the pot. Or, you could just pick out the herbs later but its a pain and you don't want to bite down on a juniper berry.
I use chicken. You could probably use any meat (not fish) that is not ground. I imagine that this is what the french do with their rabbits...