Chicken Fricasee, Bonne Femme

A French variation on classic chicken fricassee with tomatoes and mushrooms.

Perpare and cut a chicken up as for a fricassee; slice an onion and a carrot, put them in a large stewpan with six ounces of butter and fry for five minutes, stirring continually. Put in the chicken and one saltspoonful each of salt and pepper and stir over the fire for five minutes longer; then work in three tablespoonfuls of flour, stir for two or three minutes, add three or four tomatoes cut in pieces and a pint and a half of broth. Stir over the fire until boiling, then move the stewpan to the side and simmer for half an hour. Take a pint and a half of mushrooms cut in slices and some chopped parsley, and put into to the liquor; boil for ten minutes longer. Serve on a hot dish.