Chicken with curry

Preparation:

Preparation: Clean the chicken, wash it, dry it in a cloth and divide it into eight regular pieces: two thighs, two forearms and four portions obtained from the breast. Finely chop the onion and put it to soften in the butter, add the chicken pieces to the sautéed pan and brown them over a low heat, turning them from time to time. Add salt and sprinkle the chicken with a glass of white wine, then raise the heat and let it evaporate. Then add the curry, the flour, diluted separately in a little hot broth and the remaining boiling broth. Continue cooking the chicken in the sauce for about twenty minutes. When cooked, lift the chicken pieces out of the sauce by placing them on a plate and pass the sauce through a sieve. Put it back on the heat, add the liquid cream, stir and heat the sauce well, stirring constantly. Arrange the chicken on a plate, cover it with the sauce and serve it immediately on the table, accompanying it with boiled rice.