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Ingredients
- a small roasting chicken
- salt
- pepper
- butter
- 1 tablespoon flour
- 1 clove of garlic, crushed
- 1 cup dry white wine, preferably Chablis
- 1 cup chicken stock
- 4 or 5 mushrooms + a few for garnish, if desired
- 2 shallots, chopped
- bouquet garni
- 2 egg yolks
- 3 tablespoons heavy cream
- 1 tablespoon sweet butter
- juice of 1 small lemon
Details
Preparation
Step 1
Cut a small roasting chicken into serving pieces, season with salt and pepper, and cook them in hot butter in a saucepan broad enough to hold them in one layer. Turn the pieces to brown them lightly on both sides. Sprinkle the chicken with 1 tablespoon flour and add 1 clove of garlic, crushed. Moisten with 1 cup dry white wine, preferably Chablis, 1 cup chicken stock, and a little mushroom liquor obtained by boiling 4 or 5 mushrooms for about 5 minutes in a very small amount of water. The pieces of chicken should just be covered with these liquids. Add 2 shallots, chopped, and a bouquet garni. Cover, and cook in a moderate oven (350°F) for about 30 minutes, or until the chicken is tender.
Arrange the pieces of chicken on a deep serving dish and keep hot. Reduce the sauce to about half on a hot fire and thicken it, off the fire, with 2 egg yolks beaten with 3 tablespoons heavy cream and 1 tablespoon sweet butter. Add the juice of 1 small lemon and a few cooked mushrooms. Reheat, taste for seasoning and strain the sauce over the chicken.
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