Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Free-range chicken (4 lb) -parsley
8 oz Small spring carrots 1 Bay leaf
8 oz Small onions (pickling size) Salt, black pepper
8 oz Button mushrooms 1/4 pt White burgundy
I oz butter 2 lg Egg yolks
1 Long branch tarragon or 1/2 pt Double cream
1 Sprig each thyme, rosemary,

Serves 6

Wipe the chicken inside and out with a cloth wrung out in boiling water.
Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts
halved. Scrape the carrots and peel the onions. Wipe the mushrooms with a
damp cloth and trim the stalks. Melt the butter in a heavy iron cocotte
[heavy frying pan or Dutch oven. S.C.] over low heat and when foaming add
the pieces of chicken, the carrots and onions, and the herbs tied together.
Season with salt and pepper, add the wine, cover and cook for 30 minutes,
moving the ingredients around occasionally to prevent colouring. When the
carrots and onions are tender remove them with a slotted spoon, cover and
keep hot over a pan of boiling water.

Slice the mushrooms finely, add to the pan, sprinkle with salt, cover and
simmer for a further 20 minutes. Beat the egg yolks into the cream and set
aside.

Remove the chicken from the pan to a heated serving dish, place the
vegetables around it in small groups, cover with foil and keep hot.

Using the back of a fork, work the meat residue from the bottom of the pan
into the cooking juices. Bring to boiling point, remove the herbs, and draw
the pan from the heat. Add a tablespoon of pan juices to the cream, stir
well and return this mixture to the pan, stirring constantly until thick.
Pour imme- diately over the chicken and serve without delay.

The excellent sauce of this dish is best appreciated when accompanied by
plain noodles or boiled rice.

From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN
0-671-06542-4

Posted by Stephen Ceideberg

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