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1
Finely slice a carrot, a leek and an onion. Cut up a chicken of about 2kg into pieces. Put the vegetables, a bouquet of parsley and the chicken bones and skin into a pot. Add 300ml water and simmer for 30 minutes to obtain chicken stock.
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2
Meanwhile cut 2 carrots in round slices and chop 4 shallots and 2 garlic cloves.
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3
In another pot brown the remaining chicken pieces in 2 tablespoons lard (shortening) over a brisk heat.
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4
Take these out and put in the carrot slices and the chopped shallots and garlic. Reduce the heat and lightly brown for 10 minutes.
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5
Put the chicken pieces back into the pot. Sprinkle with 1 tablespoon flour and stir.
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6
Pour over the chicken stock - there should be about 100ml after reduction with the same quantity of Riesling. Season it with salt and pepper, little grated nutmeg and dried thyme.
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7
Cook for about 90 minutes (depending on the age of chicken).
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8
Take out the chicken pieces and place them on a warm dish. Thicken the sauce away from the heat with an egg yolk thinned with 100ml single cream.
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9
Finally, add the juice of lemon and 2 teaspoons sloe brandy. Pour the sauce over the chicken in its pot and serve.
