Chicken with Aromatic Sherry Sauce

By corlear

Poulet Los Cisnes

Ingredients

• small roasting chicken
• salt
• pepper
• butter
• 1 onion, minced
• 1 cup Chablis or other dry white wine
• 1 cup chicken stock
• a few mushroms
• a few drops of lemon juice
• half a shallot, chopped
• very small clove of garlic, chopped
• bouquet garni
• 1 tablespoon butter
• 1 scant tablespoon flour
• 1/2 cup heavy cream
• 1 tablespoon sherry
• 1 teaspoon brandy
• 1 truffle, sliced

Preparation

Step 1

Cut a small roasting chicken into 8 pieces, season the pieces with salt and pepper and cook them gently in butter with 1 onion, minced, in a covered saucepan so the chicken will not brown, but will be cooked à blanc. When the chicken is partly cooked, add 1 cup Chablis or other dry white wine, 1 cup chicken stock, and a little mushroom liquor obtained by boiling a few mushroms for to 4 minutes in a very small amount of water with a few drops of lemon juice. Add half a shallot and a very small clove of garlic, both chopped, and a bouquet garni.

When the chicken is cooked, remove the pieces and keep them warm. Blend into the sauce 1 tablespoon butter mixed to a paste with 1 scant tablespoon flour. Simmer until the sauce is somewhat reduced. Add 1/2 cup heavy cream, 1 tablespoon sherry, and 1 teaspoon brandy and cook for a few minutes longer.

Arrange the hot pieces of chicken on a serving platter, with the mushrooms and 1 truffle, sliced, and strain the sauce over the chicken.