Huhn à la Champagne
easy
90 mins
90 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1.3 kg)
- 1 Stalk leek (leek)
- 1 medium-sized carrot
- 1 medium onion
- 3 Cloves
- 1 Bay leaf
- 1/2 potty Thyme
- 1 TABLESPOON Peppercorns
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 200 g Mushrooms
- 60 g Butter
- 30 g Flour
- 1/4 l Champagne
- 2 TABLESPOONS Whipped cream
- 1 Egg Yolk
Directions
- 1
Wash the chicken, dab dry and cut into 8 pieces. Clean, wash and roughly cut the leek. Peel, wash and roughly chop the carrot. Peel onion and lard with cloves and laurel.
- 2
Wash the thyme. Put the chicken pieces, leek, carrot, onion, half of the thyme and peppercorns in a large pot. Cover everything with water (approx. 1 1/2 litres) and bring to the boil. Add 1 teaspoon of salt and simmer for about 40 minutes.
- 3
Skim off any foam several times. Clean, wash and slice the mushrooms. Remove chicken parts from the broth. Sieve the broth, measuring a good 1/4 litre (use the remaining broth for other purposes).
- 4
Heat 30 g butter in a large pan. Fry the chicken parts in it until golden brown all around. Add the mushrooms and fry for 10-15 minutes more. Chop the rest of the thyme. Heat 30 g butter in a saucepan.
- 5
Sweat flour in it. Deglaze with 1/4 liter broth and champagne, bring to the boil. Add thyme. Let everything simmer for about 5 minutes. Stir cream and egg yolk until smooth. Remove sauce from the stove. Stir in the egg yolks (do not boil any more!).
- 6
Season the sauce with salt and pepper. Arrange meat and mushrooms on a plate. Add the sauce and serve immediately. Drink: cool champagne.
Nutrition Facts
640 kcal
7 g
39 g
51 g
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