This is my favorite.

Cald Fricassee

Brown cald pieces until golden and remove them to a separate plate.
Than in the same pan, sautee onions, carrots, garlic and your choice of herbs.
Next you need to thicken the sauce by adding flour and quickly cooking it until it’s mixed with the butter and smells slightly nutty.
Add white wine and mix with a wooden spoon until you have a thick sauce.
Return the browned cald with the juices back to the pan and cook in the oven uncovered for 45 minutes.