Clean and dry the chicken; place in a casserole with 1 cup water, the wine, salt, and pepper. Bring to boiling over medium heat.

Skim the top, cover, and place in a preheated 350 degree oven for 2-1/2 hours.

Meanwhile, prepare the sauce. Melt the butter in a skillet over low heat; remove the skillet from the burner and add the flour, stirring with a fork until of a thick, creamy consistency.

Add the milk to the flour and butter, and gradually add the broth, stirring constantly; bring to a boil, add the cream, and whisk into a thick, creamy sauce.

Remove the chicken from the casserole (save the wine broth for another use); cut into pieces and place on a serving platter.

Pour the sauce over the chicken, sprinkle with parsley, and serve hot.