Recipe - Polish Chicken With Mushrooms

** {Potrawka Z Kurczaka
Polska}
3 One half pound Frying chicken; quartered
2 cup Water
1 Celery stalk; chopped
1 Carrot; chopped
1 tablespoon Fresh parsley; chopped
1 ounce Dried mushrooms
(such as porcini; boletus,
or cepe)
2 tablespoon Butter
2 tablespoon Allpurpose flour
One half cup Dry white wine
2 Egg yolks
Freshlyground black pepper;
to taste
Salt; to taste

Soak the mushrooms for One half hour in 1 cup of warm water. Drain them through
a fine strainer, reserving the water. Chop the mushrooms. Add the celery,
carrot, parsley, mushrooms, along with the strained soaking water. Add a
bit of salt and pepper to taste and simmer the whole, covered, for about 1
hour. Mix the butter and flour and cook together to form a roux. Remove the
chicken to a heated platter and thicken the pan liquid with the roux. Add
the wine and bring the sauce to a simmer. Remove the pan from the heat.
Place the egg yolks in a 2cup glass measuring cup and add about One half cup of
the sauce, stirring all the time. Blend this mixture 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 do not simmer or the eggs will curdle.

Comments: When I first tried this dish the kitchen was filled with a
marvelous smell. It made me think of my Polish grandmother and then I
remembered I didn't have a Polish grandmother. This chicken dish will make
you wish you did have such a lady in your background.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01081992 issue
The Springfield Union News

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

07101994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.