| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Dutch |
Essnce02 |
12 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1/4 |
c |
Olive oil |
| 2 |
|
Three-pound Chickens; cut 8 pieces each, |
|
|
; leave the bones in |
| 1 |
lb |
Wild mushrooms; sliced |
| 2 |
c |
Sliced onion |
| 2 |
qt |
Chicken stock |
| 2 |
lb |
Andouille sausage; cut into 1" slices |
| 2 |
c |
Heavy cream |
| 4 |
|
Egg yolks |
| 2 |
tb |
Vinegar |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
In a large pot or Dutch oven pan heat the butter and oil over medium
heat. Season the chicken with salt and pepper, add to the pot or
Dutch oven and cook until brown on all sides. Do this in batches if
necessary. When all the chicken is browned remove it from the pan,
remove to a plate and set aside. In the same pot or oven, add the
mushrooms and onions and cook for 5 minutes, stirring often. Then add
the sausage and cook for 2 minutes more. Return the chicken the pan,
and then add chicken stock. Bring to a boil, reduce the heat, and
simmer, covered for 30 minutes. Ladle 3 cups of hot stock into a
large bowl. Whisk in the cream, egg yolks, and vinegar. Transfer this
mixture back to the Dutch oven or pot. Mix well and season with salt
and pepper. Transfer to a serving plate and garnish with chopped
parsley. This recipe yields 12 to 15 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2209 broadcast 12-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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