Poulet Chasseur and Oeufs a la Neige
Ingredients
½ chicken, in pieces
salt & pepper to taste
flour to coat the chicken pieces
3 Tbsp butter
3 Tbsp oil
25 oz chicken stock
1 shallot, chopped
1 onion, chopped
1 carrot, chopped
1 clove of garlic, minced
6 to 7 oz mushrooms
1 oz tomato paste
2 to 3 fl.oz red wine
herb mix (tarragon, parsley, thyme)
4 oz egg yolk
5 oz sugar
16 oz milk (use the one used poaching meringues)
½ tsp vanilla extract
We let the sauce in the Poulet Chasseur reduce down for a very long time and it made the flavors very deep and savory, with the white wine adding some brightness to the otherwise very heavy dish. The poached meringue turned out as expected, though it was still very eggy and overpowering in our opinion.