Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauc

Ready in 1 hour

Top-ranked recipe named "Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauc"

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Try this Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauc recipe, or contribute your own. "Chicken" and "France" are two tags used to describe Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauc.


Ingredients

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25 g (I oz) butter
Salt, black pepper
150 ml (1/4 pint) white burgundy
225 g (8 oz) small onions
1 Free-range chicken (2 kg [4
1 Long branch tarragon or 1
225 g (8 oz) button mushrooms
1 Bay leaf
2 lg Egg yolks
300 ml (1/2 pint) double cream
225 g (8 oz) small spring carrots

Original recipe makes 6 Servings

Servings  

Preparation

I made this one last night and was quite pleased with it, though the sauce turned out a bit thin. I probably didnt cook the sauce long enough but I was afraid of curdling it, something Ive been quite good at lately. BTW, I couldnt find any white burgundy so I used white Zinfandel instead. 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 immediately over the chicken and serve without delay. The excellent sauce of this dish is best appreciated when accompanied by plain noodles or boiled rice. Makes 6 servings. From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN 0-671-06542-4 Posted by Stephen Ceideberg; May 12 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Calories Per Serving: 144 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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