Sorrel Hen

Wash the hen, pat dry, carve into four pieces (breast and leg pieces), salt, pepper and flour all over.

Heat clarified butter in a large, sealable casserole or skillet. Sear chicken pieces in it until golden brown on all sides, pour in chicken stock and bring to a boil. Reduce heat, close casserole and braise for about 50 minutes on a very low flame, turning the pieces repeatedly.

Remove chicken pieces from braising juices and keep warm, reduce juices to half.

Wash the sorrel, chop coarsely, poach briefly in hot water and then strain or chop very finely.

Whisk flour and cream together and use to lightly thicken the reduced braising juice.

Stir in sorrel together with the finely chopped herbs. Season to taste with lemon juice, herb vinegar and sugar. Whisk the yolks with the sour cream and stir into the braising juice over reduced heat until the sauce has a creamy consistency.

Place the chicken pieces in the sauce and let them steep in it for another 1 to 2 minutes before serving in the pot.

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