白酒烩鸡 Chicken Fricassee

【材料】
鸡肉3⁄4公斤(砍小块)、溶解牛油3汤匙、橄榄油1汤匙大葱1粒（切丁）、月桂叶1片、红萝卜125克（切
丁）、西芹1条（切片）、鲜菇150克(去蒂一开四)、普通面粉2汤匙、白酒180毫升、鸡高汤1000毫升、
西洋莞荽2束（剁碎）、 百里香2束、A蛋黄2个（室温）、鲜奶油125毫升
【调味料】
柠檬汁1汤匙、盐适量
【做法】
1. 用少许盐和胡椒粉腌鸡肉。
2. 起锅热牛油，放入一半的鸡肉，皮向下煎至两面焦黄，全程约10分钟，只需翻转一次。煎好了盛入碟子里。（图1）
3. 另外热橄榄油，把大葱和月桂叶炒至微黄，加入红萝卜和西芹，炒均后加入鲜菇和面粉。（图2-3）
4. 加入白酒和鸡汤，然后放入煎过的鸡肉，焖煮至肉熟。（图4-5）
5. 另外把蛋黄和鲜奶油搅拌均匀，一边搅拌一边加入半杯的高汤，每次约1汤匙，搅拌至发起后倒入锅里。（图6-7）
6. 最后加入柠檬汁，西洋莞荽茸及百里香，再加入调味料。（图8）
7. 熄火保温，配面包吃。

【Ingredients】
3⁄4 kg bird chicken (cut into bite pieces), 3 Tbsps melted butter, 1 tbsp extra-virgin olive oil, 1 big onion (cubed),
1 bay leaf, 1 carrot(cubed), 1 celery stalk(sliced), 150g fresh mushrooms(trimmed and quartered), 2 Tbsps
plain flour,180ml dry white wine,1000 ml chicken broth, 2 sprigs fresh flat-leaf parsley(chopped), 2 sprigs fresh
thyme, 2 large “Grade A’ egg yolks(room temperature), 125ml fresh cream
【Seasoning】
1 Tbsp fresh lemon juice, salt to taste
【Method】
1. Marinate chicken pieces with salt and pepper, set aside.
2. Heat butter, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins
to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes
total, and transfer to a plate. Repeat with remaining chicken.(pic 1)
3. Heat olive oil and butter in a pan, sauté onions and bay leaf until onions are light browned. Add carrot
and celery, scraping up any browned bits. Toss in mushrooms and flour. (pic 2-3)
4. Pour in wine and chicken broth. Add the browned chicken pieces, simmer until chicken is tender.(pic 4-5)
5. Meanwhile whisk together egg yolks and fresh cream in a medium bowl. Whisking constantly, pour 1⁄2 cup
soup, 1 tbsp at a time, into egg mixture to temper it. (pic 6-7)
6. Add in lemon juice, parsley, thyme and adjust seasonings to taste.(pic 8)
7. Turn off heat and keep warm and serve with baguette or bread.