Poulet A La Montrachet (Chicken And Mushrooms in Cream Sauce
Ingredients 4 pound free-range chicken 8 oz small spring carrots 8 oz small onions (pickling size) 8 oz button mushrooms 1 oz butter 1 each long branch tarragon or sprig each thyme...
Ingredients
- butter, approx
- egg, approx
- onion, approx
- chicken, approx
- salt, approx
- oil, approx
- cream, approx
- water, approx
Directions
- 1
Ingredients 4 pound free-range chicken 8 oz small spring carrots 8 oz small onions (pickling size) 8 oz button mushrooms 1 oz butter 1 each
- 2
Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved
- 3
Scrape the carrots and peel the onions
- 4
Wipe the mushrooms with a damp cloth and trim the stalks
- 5
Melt the butter in a heavy iron cocotte [heavy frying pan or Dutch oven] over low heat and when foaming add the pieces of chicken, the carro
- 6
Season with salt and pepper, add the wine, cover and cook for 30 minutes, moving the ingredients around occasionally to prevent colouring
- 7
When the carrots and onions are tender remove them with a slotted spoon, cover and keep hot over a pan of boiling water
- 8
Slice the mushrooms finely, add to the pan, sprinkle with salt, cover and simmer for a further 20 minutes