Chicken of the Dukes

Yield > 4
Ingredients :
4 lb Ready-to-cook chicken
quartered
1/4 cup Butter
3 med Onions chopped fine
1 tbl Salt - (1 tbsp ???)
1/4 tsp Freshly ground pepper
1 tbl Flour
1 cup Scalded milk
1 pch Grated nutmeg
2 tbl Armagnac (or other brandy)
1/8 cup Heavy cream
2 tbl Madeira wine
1 tbl Lemon juice
Method :
• In chicken fryer, heat 1 tablespoon butter. Add onions.
Cover and cook over very low flame for 10 minutes. Remove
onions and set aside. To same pan, add 2 tablespoons butter.
Heat butter. Add chicken and cook over low flame for 10
minutes. Return onions to pan. Add salt and pepper. Cover and
cook over low flame for 40 minutes, or until chicken is tender.
• Meanwhile, heat remaining butter in small, heavy
saucepan. Add flour. Stir in milk. Add salt to taste, and
nutmeg. Bring to boil, stirring constantly. Simmer for 10
minutes.
• Remove chicken to heated serving dish and keep warm.
Add Armagnac (or other brandy) to pan. Bring to boil. Add
sauce from saucepan, and heavy cream. Bring to boil and cook
for 5 minutes, stirring constantly. Off fire, add Madeira wine
and lemon juice. Correct seasoning. Serve hot.
• Suggested Wine: A light red wine; a chilled white wine;
or a rose wine.