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 Grasslands Entertainment
5 hr
4 hr
1 hr
8 servings


  • 1 large chicken
  • 1 cup lard
  • 2 or 3 egg yolks
  • 1 cup cream
  • 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


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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Roast Chicken Times Two

Recipe courtesy of Tyler Florence

Cajun Chicken Alfredo 2

Recipe courtesy of Guy Fieri

Chicken Fried Steak with White Gravy 2

Recipe courtesy of Bobby Flay

Roasted Chickens Two Ways

Recipe courtesy of Dave Lieberman

Roasted Chickens Two Ways

Recipe courtesy of Dave Lieberman

Popcorn Chicken Two Ways: Southern Style and Italian Style

Recipe courtesy of Nadia G


So Much Pretty Food Here