Chicken in Muscadet - butter

Method

• Heat the oil and half the butter in a large casserole or pan, add the chicken and fry for a few minutes on all sides.
• Remove from the pan and set aside.
• Place half the onions and carrots in the casserole then place the chicken, breast side up, on top.
• Cover with the remaining onions and carrots.
• Add the bay leaf, thyme, salt and pepper then pour over the stock and wine.
• This should half cover the bird.
• Add more stock if necessary.
• Bring to the boil, cover and simmer for 40 minutes.
• Add the mushrooms then turn the chicken over.
• Continue to simmer, covered for a further 30 minutes.
• At the end of the cooking time, remove the chicken to a warmed serving platter.
• Lift out the vegetables with a slotted spoon, remove the bay leaf and arrange the vegetables around the chicken.
• Keep warm.
• Return the casserole to a high heat and boil rapidly for 5-8 minutes to reduce.
• Meanwhile, melt the remaining butter in a pan and lightly fry the remaining mushrooms.
• Sprinkle over the other vegetables surrounding the chicken.
• Keep warm.
• In a bowl beat the egg yolks together with the nutmeg.
• Add a little of the cooking liquid to the eggs, mix well then stir into the casserole.
• Remove from the heat and stir once.
• Then just shake the pan until the sauce becomes smooth.
• To serve - pour a little of the sauce over the chicken and serve the rest separately in a gravy boat.