Polish Chicken With Mushrooms

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Frying chicken - quartered
2 cups	474ml	Water
1		Celery stalk - chopped
1		Carrot - chopped
1 tablespoon	15ml	Fresh parsley - chopped
1 oz	28g	Dried mushrooms
		(such as porcini - boletus, or cepe)
2 tablespoons	30ml	Butter
2 tablespoons	30ml	All-purpose flour
1/2 cup	118ml	Dry white wine
2		Egg yolks
		Freshly-ground black pepper - to taste
		Salt - to taste

Recipe Instructions

** {Potrawka Z Kurczaka Polska}

Soak the mushrooms for 1/2 hour in 1 cup of warm water. Drain them through a fine strainer, reserving the water. Chop the mushrooms.

Add the celery, carrot, parsley, mushrooms, along with the strained soaking water. Add a bit of salt and pepper to taste and simmer the whole, covered, for about 1 hour.

Mix the butter and flour and cook together to form a roux.

Remove the chicken to a heated platter and thicken the pan liquid with the roux. Add the wine and bring the sauce to a simmer. Remove the pan from the heat.

Place the egg yolks in a 2-cup glass measuring cup and add about 1/2 cup of the sauce, stirring all the time. Blend this mixture into the sauce in the pot, then return the chicken to the pot. Test for salt and pepper.

Heat the dish to serving temperature, but do not simmer or the eggs will curdle.

Source:
THE FRUGAL GOURMET by Jeff Smith

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