2 cups chicken broth
3 tablespoons flour
1 teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
1 ½ cups chopped onions
1 cup chopped celery
3 cloves minced garlic
1 cup minced carrots
¼ cup dry white wine
¼ cup chopped fresh parsley
Boil whole chicken in 1 teaspoons salted water until tender, remove chicken and save the broth. Let chicken cool and remove meat from bones.
In a saucepan add flour and a little of the cooled broth to make a loose paste so flour doesn’t clump.
Add paprika, salt, pepper, butter, onions, celery, garlic, and carrots. Cook over medium heat for 20 minutes or until vegetables are tender. Add wine, parsley, and all the chicken meat except the breasts (save the breasts for another use). Stir and warm fricassee. Serve over mashed potatoes.