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Print this Recipe    Chicken Mushrooms

POLISH CHICKEN WITH MUSHROOMS
(Potrawka z kurczaka Polskiego)

1 fryer chicken, about 3 1/2 lbs, quartered
2 cups water
1 stalk celery, chopped
1 carrot, chopped
1 tbsp chopped parsley
1 ounce dried mushrooms, soaked for 1/2 hour in 1 cup of warm water
salt and freshly ground black pepper to taste
2 tbsp each butter and flour cooked together to form a roux
1/2 cup dry white wine
2 egg yolks

Place the chicken pieces in a stove-top covered casserole and add
the 2 cups of water. Bring to a boil. Soak the mushrooms and
drain them through a fine strainer, reserving the soaking water.
Chop the mushrooms. Add the celery, carrot, parsley, mushrooms,
along with the strined soaking water. Add a bit of salt and pepper
to taste and simmer the whole, covered, for about 1 hour.

Remove the chicken to a heated platter and thicken the pan liquid
with the roux. Add the wine and bring the sauce to a simmer.
Remove the pan from the heat. Place the egg yolks in a 2 cup glass
measuring cup and add about 1/2 cup of the sauce, stirring all the
time. Blend this mixture into the sauce in the pot, then return
the chicken to the pot. Test for salt and pepper. Heat the dish
to serving temperature but not toa simmer or the eggs will curdle.

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