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| What You Need: |
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3-pound chicken, cut into 6 or 8 serving pieces
½ teaspoon salt
¼ teaspoon ground white pepper
4 tablespoons butter
2 tablespoons finely chopped shallots
¼ cup brandy
½ cup chicken stock, fresh or canned
½ cup dry white wine
2 fresh parsley sprigs and 1½ teaspoon dried tarragon, wrapped together in cheesecloth
1½ cups heavy cream
2 tablespoons dry sherry
3 egg yolks
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| How To Cook: |
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1. Pat the pieces of chicken dry with paper towels and season them on all sides with the salt and white pepper. In a heavy 12-inch skillet, melt the butter over moderate heat.
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2. Add the shallots and stir for 2 or 3 minutes, until they are soft but not brown. Add the chicken and turn the pieces with tongs until they become opaque and firm, and are a pale golden color. Regulate the heat if necessary so that the chicken does not brown.
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3. Warm the brandy in a small pan, ignite it and, as it flames, pour it over the chicken. Slide the skillet back and forth gently until the flames die, then add the stock, the wine and the cheesecloth bag of parsley and tarragon.
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4. Bring to a boil over high heat and reduce the heat to low. Simmer partially covered for 25 to 30 minutes, or until the chicken is tender and shows no resistance when pierced deeply with the point of a small sharp knife. With tongs, transfer the chicken to a plate.
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5. Pick the wrapped herbs out of the skillet and discard them, and add the cream and sherry. Stirring constantly, bring to a boil over high heat and cook briskly, uncovered, until the mixture has been reduced to about 2 cups. Reduce the heat to its lowest setting.
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6. Beat the egg yolks lightly with a wire whisk, ladle about ½ cup of the cream mixture into the yolks and mix well. Stirring constantly with the whisk, pour the yolk mixture into the skillet in a slow, thin stream and cook for 2 or 3 minutes, until the sauce thickens heavily and is smooth.
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7. Do not let the sauce come anywhere near a boil or the yolks will curdle. Taste for seasoning, then return the chicken to the skillet. Turning the pieces frequently, simmer for a minute to heat the chicken through.
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8. Arrange the pieces of chicken attractively on a heated platter, pour the sauce over them and serve at once.
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