Recipe - Fricassee De Poulet Au Chablis

Waldine Van Geffen VGHC42A
3 One half pound Roasting chicken; cut into
serving pieces
Salt and white pepper
8 tablespoon Butter
1 tablespoon Flour; heaping
1 cl Garlic; crushed
1 cup Chablis
1 cup Chicken stock
2 Shallots; chopped
Bouquet garni made of
4 Parsley sprigs
1 Bay leaf; tied together
2 Egg yolks
3 tablespoon Heavy cream
1 tablespoon Sweet butter
15 md Fresh mushrooms; lightly
poached in a little water
1 Lemon; juice only

Season the chicken with salt and pepper and cook them in a hot butter in a
saucepan broud enough to hold them in 1 layer. Turn the pieces to brown
them lightly on both sides. Sprinkle the chicken with the flour and garlic.
Moisten with the chablis and stock. The chicken should be just covered with
these liquids. Add the shallots and the bouquet garni, cover and cook in a
350~ oven for about 30 minutes, or until the chicken is tender. Arrange the
chicken on a deep serving dish and keep them hot. Reduce the sauce to about
half over higih heat and thicken it, off the heat with the egg yolks beaten
with the heavy cream and butter. Add the lemon juice and the cooked
mushrooms. Reheat, taste for seasoning and serve the chicken with the sauce
and rice. Source: TimmesPicayune, Marcelle Bienvenu (wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini