1 large chicken, cut into 8 pieces
margarine, butter or oil, for frying
bouquet garni
2 rashers streaky bacon, diced
2/3 cup (50 g) mushrooms, sliced
1 clove garlic, crushed
1/2 tsp dried or several sprigs of fresh tarragon
1 1/4 cup (1/2 pint) 300 ml dry white wine
2 egg yolks, beaten together with a little cream
margarine, butter or oil, for frying
bouquet garni
2 rashers streaky bacon, diced
2/3 cup (50 g) mushrooms, sliced
1 clove garlic, crushed
1/2 tsp dried or several sprigs of fresh tarragon
1 1/4 cup (1/2 pint) 300 ml dry white wine
2 egg yolks, beaten together with a little cream
method
1. Heat the fat in a large pan and cook the chicken pieces on all sides in the melted fat until sealed but not brown.
2. Add the bouquet garni, bacon, mushrooms, garlic and tarragon.
3. Pour in the wine, put the lid on the pan and cook very gently for about 30 minutes or until the chicken is well cooked through and tender.
4. Remove the chicken from the pan and keep hot.
5. Remove the bouquet garni from the pan and add the egg yolk and cream mixture.
6. Do not let the sauce boil or it will curdle.
7. Cook gently for 1 minute and season to taste.
8. Pour the sauce over the chicken and serve.
2. Add the bouquet garni, bacon, mushrooms, garlic and tarragon.
3. Pour in the wine, put the lid on the pan and cook very gently for about 30 minutes or until the chicken is well cooked through and tender.
4. Remove the chicken from the pan and keep hot.
5. Remove the bouquet garni from the pan and add the egg yolk and cream mixture.
6. Do not let the sauce boil or it will curdle.
7. Cook gently for 1 minute and season to taste.
8. Pour the sauce over the chicken and serve.
serving amount
serves 4-6
rate this recipe
7.5
out of 10
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