Fricassée de Poulet Angevine (Chicken with Cream and Mushrooms)

The French word fricassée, probably from the words for “fry” and “break,” is in modern times often a dish of chicken cut up, or “broken,” into pieces that are cooked briefly in fat without browning, to heighten but not alter the flavor; the pan is deglazed with an acidic liquid, and the chicken is cooked in that liquid (not necessarily enough for a prop…