Recipe#8561

Title: Fricassee de Poulet au Chablis

Source: Timmes-Picayune, Marcelle Bienvenu (wrv)
Waldine Van Geffen

  3 1/2 lb Roasting chicken; cut into
           -serving pieces
           Salt and white pepper
      8 tb Butter
      1 tb Flour; heaping
      1 cl Garlic; crushed
      1 c  Chablis
      1 c  Chicken stock
      2    Shallots; chopped
           Bouquet garni made of
      4    Parsley sprigs
      1    Bay leaf; tied together
      2    Egg yolks
      3 tb Heavy cream
      1 tb Sweet butter
     15 md Fresh mushrooms; lightly
           -poached in a little water
      1    Lemon; juice only
 
  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.