phaeton > wrote:

> I have a taste for something, but I don't know what. It's going to be
> pieces of boneless skinless chicken in a thick savory sauce, kinda
> like a regular brown gravy, but thicker, yet not too salty or too
> 'rich'. In the sauce, there might be onion, or spinach and mushroom,
> but I can't tell for sure. Whether it is simmered in a pot or baked
> in the oven, Still don't know.

Sounds vaguely like something on the lines of chicken fricassée or
blanquette.

Victor