Chicken Fricassee (Hønsefrikassé)

Adapted from"Wonderful, Wonderful Danish Cooking" by Ingeborg Dahl Jensen. Posted for ZWT 6.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 2 (3 1/2-4 lb)  whole chickens, cut into serving pieces
• 1⁄2 lb butter
• 12  white pearl onions
• 1⁄2 large celery rib, chopped
•  salt
•  pepper
• 2  cups white wine
• 1  lb  mixed mushrooms, sliced
• 3  tablespoons flour
• 4  egg yolks, beaten
• 1⁄2 cup  light cream
•  minced parsley
•  chives

Directions

1. Place chicken pieces in roasting pan with 1/4 lb. of the butter, as well as onions, celery, salt and pepper. Simmer over low heat on top of the stove for about 25 minutes. (If necessary, you may have to use two adjacent burners.) Add wine and mushrooms, Cover and let cook for 20 minutes more, until chicken is tender.
2. Melt the remaining 1/4 lb. butter in another pan and stir in the flour, a little at a time. Blend until smooth, but do not allow to brown.
3. Place the chicken with onions, celery and mushrooms on a warm serving platter.
4. Add the broth to butter and flour a little at a time, mixing thoroughly. Stir constantly until it begins to boil, reduce heat to simmering and add the beaten egg yolks, mixed with the cream. Allow sauce to cook for a minute or two, stirring frequently. Remove from heat and add parsley and chives.