Chicken Sauté Dukes of Burgundy

By corlear

Poulet Sauté aux Ducs de Bourgogne (C. and R.)

Ingredients

• a fine Bresse chicken
• salt
• pepper
• 1 good glass port
• 1 good glass champagne brandy
• 1 glass whisky
• some kirsch
• 1 pt. cream
• 2 egg yolks

Preparation

Step 1

Take a fine Bresse chicken, cut it into pieces, season with salt and pepper, and brown in a sautéing pan. Cook slowly in the oven about 1 hr., then remove the chicken pieces from the pan and put them into another, keeping them warm.

Pour into the first pan used in cooking the chicken, 1 good glass port and another of champagne brandy, 1 glass whisky, and some kirsch; reduce, then add 1 pt. cream and 2 egg yolks; mix together and strain.

Place the chicken pieces in a timbale and pour the sauce over the top. Serve.

Note: The egg yolks should be added only at the last moment.