2 1/2 lb. chicken, cleaned and disjointed
2 tbsp. butter
Ground pepper to taste
1/4 tsp. thyme
2 or 3 bay leaves
1 leek, sliced fine
1 carrot, thin sliced
Salt to taste
1/2 c. dry white wine
1 c. stock or bouillon
1/2 pt. heavy cream
1/2 tsp. flour
6 or 8 sm. pieces cooked lobster
1/2 c. sliced, cooked mushrooms

Debone chicken, if preferred. Melt butter in heavy iron pot or Dutch oven. Saute chicken. Add pepper, thyme, bay leaves, leek (or sweet onion), carrot and salt (about a teaspoon seems about right). Cook until chicken is golden but browned. Add wine and stock. Cover, bring to a boil, then cook over lowered heat about 20 minutes, or until tender. Remove chicken to a warm serving platter. Stir cream into pan and cook gently. Mix flour with a little of the gravy, then stir it into kettle, cooking and stirring until mixture is the consistency of a smooth gravy. Strain sauce. Add lobster and mushrooms (one version also adds 1/4 cup of chopped, cooked tripe!). Reheat a moment and pour over chicken. Serve over hot rice, noodles, spaetzle, or with dumplings.

Expensive, but your guests will go crazy trying to figure out what's so different about the dish!