Champagne Style Chicken

Submitted by Deantini

"This recipe is from the Champagne region (oh, could one live there only) of France. Yes, no champage in the recipe but feel free to enjoy while you prep. The recipe originally called for 1 cup of lard in place of the 1/4 cup of butter for frying the chicken. I cannot make myself use lard, let alone use 1 CUP of lard."

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Serves: 8

ingredients

• 1 large chicken
• 1 large onion, cut into rings
• 2 teaspoons garlic, minced
• 1 tablespoon parsley, fresh
• 4 green onions, chopped
• 1 tablespoon thyme
• 2 bay leaves
• pepper
• 1 teaspoon ground nutmeg
• 3⁄4 cup white wine
• 1⁄4 cup butter
• 6 portobello mushrooms, cut in pieces (optional)
• chicken broth
• 3 egg yolks
• 1 cup cream (light or regular, your call)
• tarragon, and, chervil (optional)

directions

1. Cut chicken into medium sized pieces.
2. Prepare marinade by mixing onions, garlic, parsley, green onions, thyme, bay leaves, pepper, nutmeg, and wine, marinate forabout 4 hours, refrigerated. Turn the pieces regularly.
3. After it has been marinated for 4 hours remove pieces and pat dry. Reserve the marinade.
4. In a large frying pan, heat the butter and place chicken in pan fry until golden.
5. Add marinade and enough chicken broth or water to cover. Reduce heat and simmer until tender, about 1 hour.
6. When done, remove chicken to a serving platter and keep warm.
7. Strain the cooking liquid and return to a saucepan. Add the mushrooms and reduce a little.
8. 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.
9. Pour sauce over chicken along with mushrooms, if using.
10. Garnish with tarragon and chervil.

Reviews

[TasteTester]

This was a delicious way to serve chicken; the sauce was so sinfully rich and creamy & especially tasty with the mushroom pieces. I used white grape juice instead of white wine, but other than that made it exactly as written. The only change I'll make is to cook the chicken for less time. I checked it at about 50 minutes, and it was overcooked, so next time I'm going to start checking at 30 minutes. I'm looking forward to making this again!