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Add a photoServings: 4
Ingredients
- 1 x Frying chicken,
- Â Â About 3 1/2 lb, quartered
- 2 c. Water
- 1 stalk celery, minced
- 1 x Carrot, minced
- 1 Tbsp. Parsley, minced
- 1 ounce Dry mushrooms, soak 1/2
- Â Â Hr in 1 c water reserve liquid
- Â Â Salt, to taste
- Â Â Black pepper, freshly grnd to taste
- 2 Tbsp. Butter and flour cooked
- Â Â Together (roux)
- 1/2 c. Dry white wine
- 2 x Egg yolks
Directions
- Chicken pcs in a stove-top covered casserole and add in the 2 c. of water. Bring to a boil. Soak the mushrooms and drain them through a fine strainer, reserving the soaking water. Chop the mushrooms. Add in the celery, carrot, parsley, mushrooms, along with the strained soaking water. Add in a bit of salt and pepper to taste and simmer the whole, covered, for about 1 hr. Remove the chicken to a heated platter and thicken the pan liquid with the roux. Add in the wine and bring the sauce to a simmer. Remove the pan from the heat. Place the egg yolks in a 2-c. glass measuring c. and add in about 1/2 c. of the sauce, stirring all the time. Blend this mix into the sauce in the pot, then return the chicken to the pot. Test for salt and pepper. Heat the dish to serving temperature but not to a simmer or possibly the Large eggs will curdle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 493g | |
| Recipe makes 4 servings | |
| Calories 747 | |
| Calories from Fat 470 | 63% |
| Total Fat 52.28g | 65% |
| Saturated Fat 16.95g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 247mg | 82% |
| Sodium 280mg | 12% |
| Potassium 707mg | 20% |
| Total Carbs 2.65g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.16g | 1% |
| Protein 57.87g | 93% |
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