How to make it

  • Cut the chicken into 2 inches pieces.
  • Brown carrots cut into 1 cm large pieces on butter In a pan. Drain them and than brown chicken in same butter.
  • Add 1 cup chicken stock, the carrots a “bouquet garni” (thyme, sage, cloves, and bay leaf), some salt and pepper.
  • Bring to the boil, reduce the heat, cover the pan and cook gently for 45 minutes.
  • Remove the chicken pieces and keep them hot.
  • 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. Pour into the pan and mix with the pan juices. Heat it without boiling (not over 74°C) so that sauce thickens a little.
  • Serve the chicken coated with the sauce and sprinkled with chopped parsley.

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