Poulet a la montrachet (chicken & mushrooms
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Poulet a la montrachet (chicken & mushrooms
  Chicken    Mushrooms    Sauces    Poultry    French  
Last updated 6/12/2012 1:19:01 AM. Recipe ID 50150. Report a problem with this recipe.
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      Title: Poulet a la montrachet (chicken & mushrooms
 Categories: Poultry, French, Sauces
      Yield: 6 Servings
      1    Free-range chicken (4 lb)
      8 oz Small spring carrots
      8 oz Small onions (pickling size)
      8 oz Button mushrooms
           I oz butter
      1    Long branch tarragon or
      1    Sprig each thyme, rosemary,
      1    Bay leaf
           Salt, black pepper
    1/4 pt White burgundy
      2 lg Egg yolks
    1/2 pt Double cream
  Serves 6
  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 imme- diately over the chicken and serve
  without delay.
  The excellent sauce of this dish is best appreciated when accompanied
  by plain noodles or boiled rice.

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Recipe ID 50150 (Apr 03, 2005)

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