Chicken Sauté aux Ducs de Bourgogne

Składniki

▪ 1500g chicken, quartered

▪ Salt and pepper

▪ 56g butter

▪ 2 egg yolks

▪ 475ml heavy cream

▪ 45ml port

▪ 45ml cognac

▪ 45ml whiskey

▪ 45ml kirsch

Wskazówki

1. Preheat the oven to 400°F (205°C).

2. Sprinkle the chicken quarters with plenty of salt and pepper and rub it into the skin.

3. Heat the butter in a deep oven-safe pan, and once it’s sizzling, place the chicken pieces in it. Cook for a few minutes until they’re a light golden brown, then flip and brown on the other side.

4. Put the pan in the oven and cook for about 40 minutes, or until the chicken is done.

5. Transfer the chicken to a plate and cover it.

6. Return the pan with all the drippings to the stove. Deglaze it with the port, cognac, whiskey, and kirsch. Bring it to a simmer over medium heat and cook it until it’s reduced by about half, about 5 to 10 minutes.

7. Whisk the egg yolks into the heavy cream to combine. Add this mixture to the pan and whisk vigorously while it cooks for about 5 to 10 more minutes, or until it has thickened up. Whisk constantly, or the sauce will get lumpy. Taste, and add salt and pepper to your liking. When it has thickened enough to coat the back of a spoon, pour it through a strainer. A conical strainer will be best for this if you have one.

8. Pour the sauce over the chicken, and serve it forth.