In the Champagne region of France, Kevin Brauch, host of The Thirsty Traveler, had the opportunity to not only roam the underground champagne caves but to help the Drappier family make this traditional family recipe with their own champagne.
Recipe courtesy of
Total:
5 hr
Active:
4 hr
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 large chicken
  • 1 cup lard
  • 2 or 3 egg yolks
  • 1 cup cream
Marinade:
  • 1 large onion cut into rings
  • 4 green onions
  • 2 tsp. of minced garlic
  • 1 Tbs. of fresh parsley
  • 1 Tbs. of thyme
  • 2 bay leaves
  • pepper to taste
  • 1 tsp. nutmeg
  • 200 ml white wine
  • 6 Portabello mushroom, quartered
  • optional: tarragon and chervil

Directions

Thaw chicken and cut into medium-sized pieces. Marinate with onions, garlic, parsley, green onions, thyme, bay leaves, pepper, nutmeg and wine for about 4 hours. Turn the pieces regularly. Remove pieces and pat dry. 

In a large frying pan, heat lard and place chicken in pan. Fry until golden. Add marinade and enough chicken broth or water to cover. Reduce heat and simmer until tender. When done, remove to a serving platter and keep warm. 

Strain the cooking liquid and reduce slightly. Beat egg yolks and cream in a bowl and slowly add some of the cooking liquid. Stir constantly to obtain a smooth sauce. Add mushrooms. Pour sauce over chicken and serve hot.

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