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| Image by whiskedawaygf |
The white wine gives the chicken a sophisticated flavor. Topping it with a mixture of roux and heavy cream adds a French touch. When you add the egg yolks to the sauce, make sure the temperature in the saucepan is very low so the egg don't solidify. The eggs make the sauce richer and thicker. This dish is ideal for serving to company.
Ingredients:
- 1/4 cup butter, divided
- 1 whole chicken, cut into serving pieces
- 2 cups dry white wine
- 2 cloves garlic
- 1 medium onion, chopped
- 1 bay leaf
- 1 tablespoon flour
- 1 cup heavy cream
- 3 egg yolks
- Salt and pepper to taste
- Pinch of nutmeg
- Few parsley leaves, to garnish
Procedure:
- In a skillet, melt 3 tablespoon of the butter. Saute chicken pieces until golden brown on all side.
- Stir in white wine, garlic, onion and bay leaf. Bring to a boil then lower heat to simmer. Let simmer, covered, until chicken is tender when pierced with fork, about 30 minutes. Transfer chicken to a platter, set aside and keep warm.
- Boil the remaining pan juices, scraping off the brown bits from the skillet, until reduced to one half. Strain then set aside.
- In a separate saucepan, melt the remaining 1 tablespoon butter. Stir in flour and mix well. (This forms the roux). Gradually add the strained pan juices. Stir in heavy cream.
- In a small bowl mix 2 to 3 tablespoons of the cream sauce into the egg yolks to temper yolks. Stir back into the cooking liquid, over low heat, to prevent the eggs from becoming solid.
- Cook to just simmer, stirring constantly without letting it boil.
- Season to taste with salt, pepper and nutmeg. Pour the sauce over the chicken. Garnish with parsley.
Notes:
- Use a wine that is good to your own taste.
- It is better to scrape off all brown bits from the bottom of the pan used to brown the chicken because this adds flavor to the dish.
- Before adding the reduced pan juices, strain it first to achieve a smoother sauce.
- As you add the egg yolks to the sauce, cook it at a low temperature to avoid curdling the eggs. The egg yolks are added to make the sauce richer and thicker.
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