Friday, September 16, 2005

Poulet A La Monrachet

This will be Sunday's meal. It is yet another chosen by the Double Trouble Twins. I just noticed the recipe has wine in it and I have a feeling they did to when they picked it. I will use grape juice or something instead. This will be the first time I have made it so we will see how it is but I can usually tell by looking at recipe if I will like it.


Poulet A La Montrachet (Chicken And Mushrooms In Cream Sauce
chicken, french
1 free-range chicken (4 lb)
8 oz small spring carrots
8 oz small onions (pickling size)
8 oz button mushrooms
1 oz butter
1 long branch tarragon or1 sprig each thyme, rosemary, parsley
1 bay leaf
1 salt, black pepper
1/4 pint white burgundy
2 large egg yolks
1/2 pint double cream

Serves 6

Wipe the chicken inside and out with a cloth wrung out in boiling water.Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breastshalved. Scrape the carrots and peel the onions. Wipe the mushrooms with adamp cloth and trim the stalks. Melt the butter in a heavy iron cocotte[heavy frying pan or Dutch oven. S.C.] over low heat and when foaming add the pieces of chicken, the carrots and onions, and the herbs tied together. Season with salt and pepper, add the wine, cover and cook for 30 minutes,moving the ingredients around occasionally to prevent colouring. When thecarrots and onions are tender remove them with a slotted spoon, cover and keep hot over a pan of boiling water.

Slice the mushrooms finely, add to the pan, sprinkle with salt, cover andsimmer for a further 20 minutes. Beat the egg yolks into the cream and setaside.

Remove the chicken from the pan to a heated serving dish, place thevegetables around it in small groups, cover with foil and keep hot.

Using the back of a fork, work the meat residue from the bottom of the paninto the cooking juices. Bring to boiling point, remove the herbs, and drawthe pan from the heat. Add a tablespoon of pan juices to the cream, stirwell and return this mixture to the pan, stirring constantly until thick.Pour imme- diately over the chicken and serve without delay.

The excellent sauce of this dish is best appreciated when accompanied by plain noodles or boiled rice.

From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN0-671-06542-4

Posted by Stephen Ceideberg

Yield: 6 servings

No comments:

Post a Comment

What Do You think?

0b9de52241409967944151e2bda0bfbd 424e14018934bd7c0b4b2f3011431f2f