Huhn à la Champagne

Name: Huhn à la Champagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.3 kg); 1 Stalk leek (leek); 1 medium-sized carrot; 1 medium onion; 1 Bay leaf; 3 Cloves; 1/2 potty Thyme; 1 TABLESPOON Peppercorns; 7-10 Tbsp salt, white pepper; 200 g Mushrooms; 6 tablespoons (60 g) Butter; 2 (30 g) easy go. Tbsp. flour; 1/4 l Champagne; 1 Egg Yolk; 2 TABLESPOONS Whipped cream

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.3 kg)
1 Stalk leek (leek)
1 medium-sized carrot
1 medium onion
1 Bay leaf
3 Cloves
1/2 potty Thyme
1 TABLESPOON Peppercorns
7-10 Tbsp salt, white pepper
200 g Mushrooms
6 tablespoons (60 g) Butter
2 (30 g) easy go. Tbsp. flour
1/4 l Champagne
1 Egg Yolk
2 TABLESPOONS Whipped cream

Directions

1
Wash the chicken, pat dry and divide into 8 pieces. Clean or peel the leek and carrot, wash and chop roughly. Peel onion, lard with laurel and cloves. Wash thyme
2
Put the chicken, leek, carrot, onion, peppercorns, 1 teaspoon salt and half of thyme in a large pot with about 1 1/2 l water. Bring to the boil and simmer covered for about 40 minutes. Skim off the resulting foam several times.
3
Clean and wash the mushrooms and cut them into thin slices. Remove the chicken. Sieve the broth, measure out a good 1/4 l (use the rest for other purposes)
4
Heat 3 tablespoons of butter in a large frying pan. Fry the chicken parts in it until golden brown all around. Add the mushrooms and fry for 10-15 minutes
5
Chop the rest of the thyme. Heat 3 tablespoons of butter in a saucepan. Sauté the flour in it. Stir in 1/4 l stock, champagne and thyme. Bring to the boil and simmer for about 5 minutes. Stir egg yolk and cream until smooth. Remove sauce from the stove. Stir in egg yolk (do not boil any more!), season to taste. Arrange everything. Served with: baguette