When I visited Wisconsin last fall, my dad made this delicious dish called Chicken Fricassee. Which is just a fancy way of saying to prepare poultry by cutting into pieces and stewing in gravy. I think Chicken Fricassee rolls off the tongue a little easier.
My dad's recipe was adapted from The Classic Italian Cook Book by Marcella Hazan. When I returned home, I decided to give it a try and was very happy with the results. However, I will make one minor change next time: chicken breast instead of chicken legs. But you really could make this dish with any cut of chicken and in fact, I think the original recipe calls for using a whole chicken cut up. Hence the "by cutting into pieces" part of the description.