Fricassee de poulet au chablis

4 servings

Ingredients

Quantity Ingredient
-Waldine Van Geffen VGHC42A
3½ pounds Roasting chicken; cut into serving pieces
Salt and white pepper
8 tablespoons Butter
1 tablespoon Flour; heaping
1 clove Garlic; crushed
1 cup Chablis
1 cup Chicken stock
2 Shallots; chopped
Bouquet garni made of
4 Parsley sprigs
1 Bay leaf; tied together
2 Egg yolks
3 tablespoons Heavy cream
1 tablespoon Sweet butter
15 mediums Fresh mushrooms; lightly poached in a little water
1 Lemon; juice only

Directions

Season the chicken with salt and pepper and cook them in a hot butter in a saucepan broud enough to hold them in 1 layer. Turn the pieces to brown them lightly on both sides. Sprinkle the chicken with the flour and garlic. Moisten with the chablis and stock. The chicken should be just covered with these liquids. Add the shallots and the bouquet garni, cover and cook in a 350~ oven for about 30 minutes, or until the chicken is tender. Arrange the chicken on a deep serving dish and keep them hot. Reduce the sauce to about half over higih heat and thicken it, off the heat with the egg yolks beaten with the heavy cream and butter. Add the lemon juice and the cooked mushrooms.

Reheat, taste for seasoning and serve the chicken with the sauce and rice. Source: Timmes-Picayune, Marcelle Bienvenu (wrv)

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