Ingredients:
- 1 Chicken cut into pieces
- 1 Onion
- 1 Clove of Garlic
- 1 Whole clove
- 7 fluid ounces white wine
- Salt and pepper
- 2 Carrots – chunked
- 6 – 8 cups water
- 1 celery stalk – chunked
- Fresh thyme
- Fresh parsley
- 2 Tablespoons flour
- 2 Ounces of butter
- 5 Ounces mushrooms, cut in half
- 1 Egg yok
- 1 Lemon – juiced
- 3 Tablespoons double cream
- Fresh tarragon leaves, finely chopped
Instructions:
1. Place the onion in a large saucepan, with the clove placed inside the onion. Add in water and white wine, salt and pepper, garlic, thyme and celery.
2. Bring this mix to the boil (over medium heat).
3. Add the chicken pieces and carrots into the boiling mixture and simmer (covered) for approx 20 minutes, then remove the chicken and place into a dish.
4. Strain the liquid, keeping two cups. Discard everything else, you don’t need it.
5. Sprinkle the chicken with flour.
6. Melt the butter over a medium heat, then pan fry the chicken in the butter until sealed (golden brown). This should take around five minutes per side of chicken.
7. Remove the chicken. Add the mushrooms into the same pan and cook until they start to brown (approx ten minutes).
8. Add the chicken back into the mushrooms and pour in the stock to be level with the chicken.
9. Simmer (covered) for a further 20 minutes, then remove the chicken and mushrooms.
10. Reduce the remaining liquid, constantly stirring until it thickens.
11. Briskly whisk the egg yolk, cream and lemon juice in a separate bowl.
12. Removing the stock from the heat, add in the whisked egg yoke mix and thicken. Add in the tarragon and serve over the chicken and mushrooms.
