Fricassée de poulet

• 1 large capon, cut into 8 pieces
• 2 tablespoons butter
• 2 tablespoons

Gently cook the chicken in the butter until firm, but not brown.

Dust with the flour and allow to become golden. Throw in the wine, stock, onions, garlic, bayleaf and salt and pepper. Cover and simmer for 1 hour.