2                  Frying Chickens

TT               Salt and White Pepper

3 Fl. Oz.      Clarified Butter

10 Oz.         Onions, medium dice

3 Oz.           Flour

8 Fl. Oz.     White Wine, dry

1 Qt.           Chicken Stock



   1              Bay Leaf

   1/2 Tsp.   Thyme, dried

   1/2 Tsp.   Peppercorns, cracked

   8 Stems   Parsley

   1 Clove   Garlic, crushed

   8 Fl. Oz.  Heavy Cream

   TT            Nutmeg



1. Season the chicken with salt and white pepper.


2. Sauté the chicken in the butter without browning. Add the onions and continue to saute until they are translucent.


3. Sprinkle the flour over the chicken and onions and stir to make a roux. Cook the roux for 2 minutes without browning.


4. Deglaze the pan with the wine. Add the stock and sachet; season with salt. Cover and simmer until done, approximately 30-45 minutes.


5. Remove the chicken from the pan and hold in a warm place.  Strain the sauce through cheesecloth and return it to a clean pan.


6. Add the cream and bring the sauce to a simmer. Add the nutmeg and adjust the seasoning. Return the chicken to the sauce to reheat it for service.



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