In the Champagne region of France, I had the opportunity to not only roam the underground Champagne caves but help the Drappier family make this traditional family recipe with their own Champagne. Kevin Brauch, Thirsty Traveler
- 1 large chicken
- 1 large onion, cut into rings
- 2 teaspoons minced garlic
- 1 tablespoon fresh parsley
- 4 green onions
- 1 tablespoon dried thyme leaves
- 2 bay leaves
- 1 teaspoon ground nutmeg
- 3/4 cup plus 1 tablespoon (200 milliters) white wine
- 1 cup lard
- 6 portobello mushrooms, cut into pieces
- Chicken broth
- 2 or 3 egg yolks
- 1 cup cream
- Tarragon and chervil (optional)
Thaw chicken and cut into medium sized pieces. Marinate with onions, garlic, parsley, green onions, thyme, bay leaves, pepper, nutmeg, and wine for about 4 hours, refrigerated. Turn the pieces regularly.
After it has been marinated for 4 hours remove pieces and pat dry. Reserve the marinade.
In a large frying pan, heat the lard and place chicken in pan fry until golden. Add marinade and enough chicken broth or water to cover. Reduce heat and simmer until tender, about 1 hour.
When done, remove to a serving platter and keep warm. Strain the cooking liquid and return to the saucepan. Add the mushrooms and reduce a little. Beat the egg yolks and cream in a bowl and then slowly add some of the cooking liquid, stirring constantly to obtain a smooth sauce. Pour sauce over chicken and serve hot.