Ingredients

• 1 whole clove
• 1 whole onion
• 6 cups water
• 7 fluids ounces white wine
• 1 stalk celery , cut into chunks
• 1 clove garlic
• 1 sprig fresh thyme
• 1 sprig fresh parsley
• salt and ground black pepper to taste
• 1 , 3 pound
• 2 carrots , cut into chunks
• 2 tablespoons all-purpose flour
• 2.5 ounces unsalted butter
• 4.5 ounces fresh mushrooms , trimmed and halved
• 3 tablespoons heavy cream
• 1 lemon , juiced
• 1 egg yolk
• 1 sprig fresh tarragon leaves , finely chopped

Instructions

1. 1 Pierce whole clove into onion; place into a large soup pot. Add water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring to a boil over medium heat. Add chicken pieces and carrots, cover, and simmer for 20 minutes. Transfer chicken pieces to a bowl; strain stock. Reserve about 2 cups stock; discard vegetables and herbs.
2. 2 Sprinkle chicken pieces with flour. Melt butter in a large skillet over medium heat. Add chicken; cook until golden brown, about 5 minutes per side. Transfer chicken to a plate; set aside. Add mushrooms to the skillet; cook, stirring occasionally, until just starting to brown, about 10 minutes.
3. 3 Return chicken to the skillet; pour in enough reserved stock to barely cover chicken and mushrooms (about 2 cups). Cover skillet; simmer 20 minutes. Transfer chicken and mushrooms to a serving dish. Boil remaining liquid until reduced by half, stirring constantly, about 10 minutes.
4. 4 Whisk cream, lemon juice, and egg yolk together in a bowl; remove skillet from the heat. Gradually whisk egg yolk mixture into reduced stock until sauce thickens; whisk in tarragon. Serve sauce over chicken and mushrooms.

Nutrition per serving