FONDUE DE POULET À LA CRÈME [Chicken Simmered with Cream and Onions]
In this rich and delectable dish, the chicken is cooked in butter and onions, then simmered with wine and heavy cream. Serve it with steamed rice or risotto, buttered green peas or baked cucumbers, and a fairly full-bodied white Burgundy or white Bordeaux-Graves.