Poultry recipes
Champagne Style Chicken
1 large chicken
1 large onion, cut into rings
2 tsp minced garlic
1 tbsp fresh parsley
4 green onion
1 tbsp leaves of dried thyme
2 Bay Leaf
1 tsp ground nutmeg
200 ml white wine
1 cup lard
6 portobello mushroom, cut in pieces
chicken broth
3 egg yolk
1 cup cream
tarragon, and, chervil, (optional)

Thaw chicken and cut into medium sized pieces. Marinate with onions, garlic, parsley, green onions, thyme, bay leaves, pepper, nutmeg, and wine for about 4 hours, refrigerated. Turn the pieces regularly.

After it has been marinated for 4 hours remove pieces and pat dry. Reserve the marinade. In a large frying pan, heat the lard and place chicken in pan fry until golden. Add marinade and enough chicken broth or water to cover.

Reduce heat and simmer until tender, about 1 hour. When done, remove to a serving platter and keep warm. Strain the cooking liquid and return to the saucepan.

Add the mushrooms and reduce a little. Beat the egg yolks and cream in a bowl and then slowly add some of the cooking liquid, stirring constantly to obtain a smooth sauce. Pour sauce over chicken and serve hot.

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