Ingredients
-
75g/3oz
butter
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1.5kg/3½lb
whole chicken, jointed into eight pieces
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50g/2oz
onion, finely chopped
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100g/4oz
button mushrooms
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50g/2oz
plain flour
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1 litre/1¾ pints
chicken stock
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1
egg yolk
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1 tbsp
cream
-
seasoning
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fresh parsley, chopped, to garnish
Method
- Preheat the oven to 200C/400F/Gas 6. Melt the butter in a large pan. Add chicken pieces and fry until lightly golden. Remove and set aside.
- Add the onion and mushrooms to the pan. Cook for 1 minute and then add the flour. Mix well to form a roux and cook gently for 1 minute.
- Gradually add the stock. Place the chicken in the sauce and season lightly. Transfer to an ovenproof casserole, cover and bake for 20-25 minutes.
- Mix the egg yolk and cream. Add a little of the sauce and mix well. Stir in to the chicken dish. Adjust seasoning and sprinkle with parsley.