Chicken with Chanterelle Sauce

Have fun preparing this mushroom dish!

Preheat the stove to 180 degrees /gas mark 4.

Rub the chicken inside and out with kitchen roll and trim away any large pieces of fat at the opening of the body cavity.

Melt half the butter with the oil in a heavy casserole and brown the chicken on all sides. Remove from the crockpot and set aside, wiping out the crockpot with paper towels.

Heat half of the remaining butter in the Reindl and quickly brown the mushrooms in it a tiny bit. Remove with a slotted spoon and set aside. Heat the remaining butter, pour in the shallots and garlic and roast until golden brown, stirring frequently. Pour in the chicken repeatedly, add the clear soup and let the mixture bubble up. Cover the casserole and simmer in the stove until cooked through, about an hour.

Make a cooking test: When you pierce a skewer into the thickest part of the leg, clear juices should come out. After 45 minutes of cooking, add the mushrooms to the pot and finish cooking.

Remove the chicken and keep warm. Let the sauce bubble up and reduce slightly for 5 min. Add the juice of one lemon.

Mix crème fraîche and yolks together in a small baking bowl, then stir in a ladleful of the cooking liquid. Remove the saucepan from the heat and add the egg mixture, stirring throughout, until the sauce thickens. Season with salt, pepper and more juice of one lemon.

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