Cut the chicken into quarters, season and roast in butter in a frying pan over medium heat for about 20 minutes. Add onions and vegetables, sauté briefly, pour in wine and mushrooms. After 5 min. remove the chicken from the frying pan and keep warm with the lid closed.
Continue steaming the vegetables for 10-15 min. Add the cream, let it boil briefly, stir in the flour-butter mixture, season and spread evenly over the chicken. Serve with butter dumplings and a cool rose or white wine (Clevner) from the slopes of Lake Zurich.
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