1 (3 lb.) chicken
2 c. chicken stock or broth
4 tbsp. butter
1/4 c. chopped onion
1/2 lb. fresh mushrooms
salt & freshly ground pepper
1/2 c. dry white wine
4 potatoes, peeled, boiled & cubed
1/4 c. flour
1 c. heavy cream
1/8 tsp. nutmeg
pinch of cayenne pepper
1 egg yolk
1/2 c. grated Gruyere or Swiss cheese

Preheat oven to 425 degrees. Simmer chicken in broth/stock until done. Remove flesh from bones and pull off skin. Add skin and bones to the broth and continue cooking for 20 minutes or longer. Cut the chicken into bite-size pieces, about 2 cups.

Heat 1 tablespoon of butter in a skillet and add the onion. Cook until wilted and add the mushrooms, salt and pepper to taste. Cook for about 2 minutes and add the wine. Cook over high heat until reduced by half. Add the chicken and stir to blend. Add cubed potatoes and cook for 3-4 minutes. Set aside.

Heat remaining 3 tablespoons butter in a 1 quart saucepan. Add the flour and stir to blend with a wire whisk. Add 2 cups of simmering stock, stirring rapidly with the whisk. Add the cream, nutmeg and cayenne. Add about 2/3 of this to the chicken mixture. Simmer for about 5 minutes.