Make roux by browning flour in oil. Sauté onion and garlic in roux.
Add all and cook for about 20 minutes, stirring often.
Add with liquid from the chicken and cook 15 minutes.
Skin and bone chicken and add the meat with the mushrooms and wine. Stir in the eggs and simmer until ready to serve.
Notes: If using fresh mushrooms, add them with the butter.
Italian gravy: Reduce 1 part veal stock and 1 part tomatoe puree or tomatoe sauce in which meat has been braised (for instance, gravy from Italian pot roast).
Improves when let sit a day before serving.
Frances P. Keyes Cookbook, favorite of Barbara Wingfield