750 grams of chicken clean and chopped, 2 carrots, 1 large onion, butter, salt, pepper, 2 tablespoons flour, chicken broth, 1 cup of white wine, parsley, bay leaf, thyme, 2 yolks, 2 tablespoons cream, lemon juice and nutmeg.
Put the chicken stock to boil. Peel the onion and carrots and cut (julienne onion and sliced carrots.) Rehógalas in a pan with some butter for a couple of minutes Set aside. The chicken dry with kitchen paper and mark it in the same pan as before, over high heat and in small batches. When the chicken begins to be golden on all sides, reduce heat, cover the pan and leave about 5 minutes.
Then salpiméntalo and sprinkle with flour. Leave a couple of minutes the fire and set aside. Add a glass of white wine to the pan, herbs (parsley, thyme and bay leaves) and cover with chicken broth. Let simmer for 25-30 minutes. Once the chicken is tender, remove all solid ingredients and strain the sauce.
Put back in saucepan and reduce by half, with high heat. Meanwhile, beat egg yolks with the cream in a bowl. Gradually add the sauce is reduced to a bowl, stirring constantly. Once you've integrated the two sauces, add a few drops of lemon juice and a pinch of nutmeg. The chicken stew old may be accompanied by sauteed mushrooms and French onion.
Put the chicken stock to boil. Peel the onion and carrots and cut (julienne onion and sliced carrots.) Rehógalas in a pan with some butter for a couple of minutes Set aside. The chicken dry with kitchen paper and mark it in the same pan as before, over high heat and in small batches. When the chicken begins to be golden on all sides, reduce heat, cover the pan and leave about 5 minutes.
Then salpiméntalo and sprinkle with flour. Leave a couple of minutes the fire and set aside. Add a glass of white wine to the pan, herbs (parsley, thyme and bay leaves) and cover with chicken broth. Let simmer for 25-30 minutes. Once the chicken is tender, remove all solid ingredients and strain the sauce.
Put back in saucepan and reduce by half, with high heat. Meanwhile, beat egg yolks with the cream in a bowl. Gradually add the sauce is reduced to a bowl, stirring constantly. Once you've integrated the two sauces, add a few drops of lemon juice and a pinch of nutmeg. The chicken stew old may be accompanied by sauteed mushrooms and French onion.
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