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Chicken And Mushrooms In Cream
1 h 20
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long branch tarragon or 1 sprig each thyme, rosemary, parsley
lrg egg yolks
small spring carrots
Recipe preparation steps
I made this one last night and was quite pleased with it, though the
turned out a bit thin.
I probably didn't
long enough but I was afraid of curdling it, something I've been quite good at lately.
BTW, I couldn't find any white burgundy so I used white Zinfandel instead.
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
, the carrots and onions, and the herbs tied together.
, add the
, cover and
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.
the mushrooms finely, add to the pan, sprinkle with
, cover and simmer for a further 20 minutes.
yolks into the
and set aside.
from the pan to a heated serving dish,
around it in small groups, cover with foil and keep hot.
Using the back of a fork,
residue from the bottom of the pan into the
Bring to boiling point, remove the herbs, and draw the pan from the heat.
Add a tablespoon of pan juices to the
, stir well and return this mixture to the pan, stirring constantly until thick.
Pour immediately over the
and serve without delay.
of this dish is
appreciated when accompanied by plain noodles or
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