1 (2 1/2 to 3 pound) broiler-fryer chicken,
cut up
2 cups water
1 cup dry white wine
2 tablespoons instant chicken
bouillon
1/2 teaspoon salt
2 bouquets garni
16 small white onions
2
tablespoons butter or margarine
8 ounces fresh mushrooms, sliced
1 tablespoon
lemon juice
2 egg yolks
1/2 cup whipping cream
2 tablespoons minced parsley
Hot cooked rice or noodles
Instructions
Cook and stir carrots, sliced onion and celery in 4 tablespoons butter in Dutch
oven until onions are tender; push to side.
Add chicken; cook uncovered until light
brown, about 10 minutes.
Add water, 1/2 cup of the wine, bouillon, salt and 1 bouquet garni. Heat to boiling;
reduce heat. Cover and simmer until thickest pieces of chicken are done, about 40
minutes.
Heat onions, 2 tablespoons butter, remaining wine and 1 bouquet garni to boiling;
reduce heat. Cover and simmer until onions are tender, about 25 minutes.
Remove chicken and onions to warm platter with slotted spoon.
Strain bouillon
and onion liquid together; discard bouquets garni, carrots, onion and celery slices.
Skim fat.
Add mushrooms and lemon juice and heat to boiling; reduce heat. Simmer
uncovered until reduced to 2 1/2 cups.
Mix egg yolks and whipping cream.
Beat 1 cup hot broth by tablespoonsful into
whipping cream mixture.
Beat in remaining broth. Heat to boiling, stirring constantly.
Boil and stir 1 minute: pour over chicken and onions.