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What You Need:
(To Serve: 4)
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1 fryer chicken, about 3½ pounds, quartered
2 cups water
1 stalk celery, chopped
1 carrot, chopped
1 tablespoon chopped parsley
1 ounce dried mushrooms soaked for ½ hour in 1 cup of warm water (Reserve the water.)
Salt and freshly ground black pepper to taste
2 tablespoons each butter and flour cooked together to form a roux
1 cup dry white wine
2 egg yolks
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Translate this recipe:
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| How To Cook: |
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1. Place the chicken pieces in a stove-top covered casserole and add the 2 cups of water. Bring to a boil. Soak the mushrooms and drain them through a fine strainer, reserving the soaking water.
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2. Chop the mushrooms. Add the celery, carrot, parsley, mushrooms, along with the strained soaking water. Add a bit of salt and pepper to taste and simmer the whole, covered, for about 1 hour.
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3. Remove the chicken to a heated platter and thicken the pan liquid with the roux. Add the wine and bring the sauce to a simmer. Remove the pan from the heat.
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4. Place the egg yolks in a 2-cup glass measuring cup and add about ½ cup of the sauce, stirring all the time. Blend this mixture into the sauce in the pot, then return the chicken to the pot.
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5. Test for salt and pepper. Heat the dish to serving temperature but not to a simmer or the eggs will curdle.
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