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1
Sprinkle the chicken pieces with salt and pepper.
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2
Dredge the pieces in flour and shake off excess.
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3
Cut each carrot into 2-inch lengths.
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4
Cut each length into 1/8 inch-thick slices.
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5
Stack the slices and cut them into1/8 inch thick slivers (julienne).
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6
There should be about one and a half cups.
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7
Set aside.
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8
Cut the green beans and celery into 2-inch lengths.
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9
Cut each length into julienne slivers.
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10
There should be about a cup of green beans and slightly less than a cup of celery.
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11
Set aside.
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12
Heat the butter and oil in a heavy skillet large enough to accommodate the chicken in one layer.
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13
When the fat is quite hot add the chicken pieces, skin side down, and cook about three minutes over moderately low heat.
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14
Turn and cook the second side about two minutes.
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15
Remove the pieces to a serving dish.
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16
Pour off all but one tablespoon of the fat.
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17
Add the shallots and cook briefly, stirring.
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18
Return the chicken pieces to the skillet and add the champagne.
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19
Add the chicken broth and bring to a boil.
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20
Partly cover and let simmer about 15 minutes.
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21
Have ready a basin of ice water to add the vegetables to when they are cooked.
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22
Meanwhile, bring a large quantity of water to a boil.
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23
Put the carrots in a sieve and add them in the sieve into the boiling water.
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24
Let cook about two and a half minutes.
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25
Remove them in the sieve and add them to the ice water.
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26
Drain.
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27
Repeat with the celery, letting it cook about one and a half minutes.
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28
Chill and drain.
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29
Repeat with the green beans, letting them cook about two minutes.
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30
Chill and drain.
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31
Remove the chicken pieces to a warm serving dish.
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32
Cover closely with foil.
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33
Cook the sauce down over high heat until reduced to about three-quarters of a cup.
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34
Add the cream and bring to a simmer.
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35
Combine the egg yolks and water in a heavy saucepan.
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36
Place the pan on a heatproof pad such as a double metal Flame Tamer and heat the yolk mixture until tripled in volume and thickened like a foamy, rich custard or sabayon.
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37
Do not overcook or the yolks will scramble.
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38
The cooking without boiling should take about 10 minutes.
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39
Add the vegetables to the cream sauce.
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40
Pour the sauce over the chicken and serve.
