Luscious Lemon and
Honey Chicken
6 egg yolks
½ cup heavy cream
6-8 lbs of chicken cut to parts
2 c of julienne carrots
2 c of julienne celery
l large leek thinly sliced
2 large diced cloves of garlic
2 cups of chicken broth
2 cups of chardonnay wine
2-3 lemons. Use one for juice and thinly slice two lemons.
½ cup honey
3 T of corn starch
Salt
White Pepper
Separate Eggs and whisk yolks into heavy cream. Set aside so
mixture temperature rises to room temp while the rest of the meal is being
prepared and cooked.
Prepare chicken by cutting into parts. Remove rib bones from
breast, but leave the larger bones in the other parts. Lightly salt and pepper
chicken parts. I use the backs, ribs with meat and other parts I don’t want to
serve for my stock pot. Pre-cut chicken parts can be substituted.
Prepare julienne vegetables so that they resemble long
noodles or pasta. I recommend an OXO julienne tool for this purpose.
Use a 14” straight sided skillet as the poaching vessel. Poor
wine and broth into the skillet. Add the juice of one lemon to the poaching
water.
Layer 2/3 of the prepared vegetables in the bottom of the
skillet. Layer half the chicken pieces on top of these vegetables. Place a thin
slice of lemon on each of the chicken pieces. Repeat with the remaining
vegetables, chicken and lemon.
Gently bring the covered pot to a boil and reduce the flame
to a simmer. Cook for 45 minutes or until chicken is nicely poached. It may
become necessary to remove some of the poaching liquid during the cooking
process using a poultry baster. Reserve any liquid removed from the pot.
Remove chicken and vegetables from the pot. Keep the meat
and vegetables in a warm oven while the sauce is being prepared.
Strain the poaching liquid and return the liquid to the pot.
Slowly whisk two ladles of the poaching liquid to the egg mixture to gently
bring the temperature of the eggs without causing them to cook and get lumpy.
Whisk the corn starch into the egg mixture. Add the egg mixture to the poaching
liquid and gently bring the liquid to a boil while whisking continuously. The
liquid will start to thicken. Whisk in the honey. Add salt and white pepper to
taste.
Serve chicken and vegetables with a nice topping of the
sauce. Add crusty bread, wide egg noodles, or mashed potatoes for a nice
presentation.
Use the egg whites for a nice Pavlova or meringue dessert.
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