Poulet de Bresse à la crème

Method

1. 1 Sear the chicken in butter for 7 minutes on each side, but don't let the skin brown too much; this will keep the sauce off-white.
2. 2 Sauté the shallots and mushrooms for 6 minutes, then pour in the white wine and simmer until the liquid is reduced by half.
3. 3 Simmer the chicken in the pot with 100 ml of water for 25 minutes over low heat, covered.
4. 4 Remove the chicken, pour the cream into the broth, and simmer for 8 minutes until thickened.
5. 5 Beat the egg yolks with lemon juice, then pour into the cooled sauce and stir continuously — the yolks will break into crumbs immediately if added while the sauce is still simmering.

With an appliance

• Oven 55 min

  Replace step 3: cover and simmer the chicken on the middle rack of the oven at 170 degrees for 22 minutes; the cream sauce and egg yolks in steps 4–5 are still cooked on the stovetop, adding the egg yolks only after the heat has been turned off.