1. Cut the chicken into 2 inches pieces. Brown carrots cut into 1 cm large pieces on butter In a pan. 2. Drain them and than brown chicken in same butter. Add 1 cup chicken stock, the carrots a “bouquet garni” (thyme, sage, cloves, bay leaf), some salt and pepper. Bring to the boil, reduce the heat, cover the pan and cook gently for 45 minutes. 3. Remove the chicken pieces and keep them hot. 4. Mix 2 egg yolks with a pinch of caster (superfine) sugar and 200 g double (heavy) cream, 1 tablespoon white wine vinegar, and a few drops of a chicken stock. 5. Pour into the pan and mix with the pan juices. Heat it without boiling (not over 74°C) so that sauce thickens a little. 6. Serve the chicken coated with the sauce and sprinkled with chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
