Chicken in White Wine

Try this delicious pasta dish:

Rinse and dry the poulard inside and out and carve into eight pieces. Peel and chop the onion. Remove the skin from the carrot and dice it. Rinse the leek thoroughly and cut into rings. Clean the mushrooms and cut them into slices. Heat the olive oil in a roasting pan and add 1 tbsp of butter. Sauté the poulard pieces on all sides until golden brown and season well with salt and freshly ground pepper. Add the onion, carrot and leek, sauté briefly and extinguish with the Riesling. Add the bunch of herbs and steam the chicken covered for about 40 minutes at moderate heat. Meanwhile, sauté the mushrooms in a tbsp. of butter for five minutes. Remove the poulard pieces from the cooking pot and pour the stock through a sieve into a saucepan. Knead 1/2 tbsp butter and flour together and add to the stock form. Add the whipping cream and simmer the sauce for five minutes. Add the mushrooms with their liquid. Season the sauce with salt, pepper and a few drops of lemon juice if desired. Mix the egg yolks with a little bit of sauce and then stir in: the sauce must not make more. Serve the poulard pieces in the sauce.

Long grain rice or ribbon noodles are suitable as a side dish.

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