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1. Divide the chicken into neat pieces, fry in butter until they change color.
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2. Add the flour and let it brown, then put in the stock, stirring well to loosen the flour.
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3. See that the liquid covers the chicken, add the chopped mushrooms, the onion whole, the, chopped parsley and dill, and lastly, the wine.
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4. Cover and cook until the meat is tender and the sauce reduced to the consistency of thick gravy.
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5. Sour cream is sometimes served with this dish.
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