- a 3-3.5 lb chicken
- 1/4 cup butter
- 3/4 cup dry white Anjou wine
- 1 large, ripe tomato, skinned
- 2 shallots, peeled
- 1 medium onion, peeled
- 2 cloves garlic, peeled
- 1 1/2 cups chicken broth
- 1/2 lb small wild or button mushrooms
- 2 1/4 cups crème fraîche or heavy cream
- juice of 1 lemon
- 1 egg yolk
- salt & pepper
Joint the chicken into 8 pieces and add to the hot butter in a large, heavy-bottomed, fireproof casserole dish; once the outer layers of flesh have whitened and “set,” season with salt and pepper, cover, and cook over very low heat for 40 minutes, turning now and then to brown lightly and evenly. Transfer to a heated dish, cover, and keep warm.
Add the wine to the juices and butter in the casserole dish, and place over high heat, scraping the bottom to loosen the deposits; reduce the heat and add the coarsely chopped, deseeded tomato, the finely chopped shallots, onion, and garlic. Add half the broth, cover, and simmer until the liquid has reduced by half.
Sauté the mushrooms for 5 minutes in a little extra butter in a saucepan, add the remaining broth, cover, and simmer for 20 minutes, then add to the casserole dish.
Reduce the heat to very low; stir in the cream and adjust the seasoning. Do not allow to boil. Add the chicken pieces, turn in the sauce, and cover. Keep gently warm until just before serving. Transfer the chicken to a heated serving dish. Beat the lemon juice and egg yolk together in a small bowl; quickly stir this into the creamy mixture and then spoon over the chicken.
From French Regional Cooking
This recipe was good, but not what I was expecting. The sauce never really thickened at all, and so was very runny. The flavor was great, though, and the chicken was cooked nicely. I think it took longer than 1 hour 25 minutes for cooking and prepping, so it was just a little tiresome after a full day at work. I think this would be better suited to weekend cooking.