Chicken Fricassee

Rinse the chicken, put it in a saucepan and cover with water.

Add peppercorns, bay leaf spice, salt, a cubed onion and bring to a boil. Cook the chicken for about an hour and then cool in the clear soup, remove and strain the clear soup through a sieve.

Remove the chicken from the bones and cut into bite-sized pieces. Quarter the mushrooms and blanch briefly in salted water.

Sauté the shallot in a saucepan with 1 tbsp. butter, add flour and sauté briefly, extinguish with the whipping cream and stir well. Add 1/2 liter of strained chicken stock and simmer gently for ten minutes. Remove the saucepan from the stove and fold in 1 tbsp cold butter and the egg yolks. Season with salt, pepper and juice of one lemon. Add the blanched mushrooms as well as the chicken and heat, do not make more.

Serve the chicken fricassee, it goes very well with long-grain rice.

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