Chicken Waterzoï

Technical stages for Chicken Waterzoï :

• Cut the poulard in pieces.
• Cut the celery and leek in a julienne and an onion.
• In a skillet, with butter the julienne and onion. Add some parsley sprigs tied together and the other onion with 2 cloves stuck in it. with white wine.
• Cover over low heat for 20 minutes.
• Add the poulard and cover with broth.
• Take out the parsley and the cloved onion. Keep the parsley aside. Season. Bring to a boil and cook slowly over low heat.
• After 1 hour cooking, mix the cream, egg yolks, parsley and a spoonful of softened butter.
• Put the pieces of poulard in a shallow service dish. Keep warm.
• Put the skillet away from the stove and add slowly the cream-egg-parsley mix. Season. Heat up for 1 minute over low heat without boiling and pour the sauce over the poulard.
• Serve immediately.