| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Polish |
Polish, Poultry, Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
|
Frying chicken, |
|
|
About 3 1/2 lb; quartered |
| 2 |
c |
Water |
| 1 |
|
Stalk celery; chopped |
| 1 |
|
Carrot; chopped |
| 1 |
tb |
Parsley; chopped |
| 1 |
oz |
Dried mushrooms, soak 1/2 |
|
|
Hr in 1 c water reserve liquid |
|
|
Salt; to taste |
|
|
Black pepper, freshly ground to taste |
| 2 |
tb |
Butter and flour cooked |
|
|
Together (roux) |
| 1/2 |
c |
Dry white wine |
| 2 |
|
Egg yolks |
INSTRUCTIONS
Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Place the chicken
pieces in a stove-top covered casserole and add the 2 cups of water. Bring
to a boil. Soak the mushrooms and drain them through a fine strainer,
reserving the soaking water. Chop the mushrooms. Add the celery, carrot,
parsley, mushrooms, along with the strained soaking water. Add a bit of
salt and pepper to taste and simmer the whole, covered, for about 1 hr.
Remove the chicken to a heated platter and thicken the pan liquid with the
roux. Add the wine and bring the sauce to a simmer. Remove the pan from the
heat. Place the egg yolks in a 2-cup glass measuring cup and add about 1/2
cup of the sauce, stirring all the time. Blend this mixture into the sauce
in the pot, then return the chicken to the pot. Test for salt and pepper.
Heat the dish to serving temperature but not to a simmer or the eggs will
curdle.
Posted by Dan Klepach
From: Gail Shipp Date: 08-25-96 (19:06)
Posted to MM-Recipes Digest V4 #335 by coop@inetnebr.com on Dec 27, 1997
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