Chicken with white wine (serves 4-6)

4 servings


chop the chicken into pieces, grate with salt, black and red pepper. melt butter in a cast-iron saucepan, fry pieces of chicken in it. sprinkle the chicken with flour, put the bay leaf, crushed garlic, parsley in a saucepan, pour in the wine and chicken stock. close with the lid and put the pan in the oven preheated to 18 () ° for 45 minutes (until ready). put the chicken on the dish. put a pot of gravy on a high heat for 5 minutes. beat the yolks, cream and pour a little hot gravy from the pan into them in a thin trickle, stirring. pour the egg yolks with the cream into the pan and mix well. season. put the chicken back in the pan and heat, preventing the sauce from boiling. serve with boiled potatoes, fried mushrooms