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1
Wipe the chicken inside and out with a cloth wrung out in boiling water.
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2
Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved.
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3
Scrape the carrots and peel the onions.
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4
Wipe the mushrooms with a damp cloth and trim the stalks.
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5
Melt the butter in a heavy iron cocotte [heavy frying pan or Dutch oven] over low heat and when foaming add the pieces of chicken, the carrots and onions, and the herbs tied together.
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6
Season with salt and pepper, add the wine, cover and cook for 30 minutes, moving the ingredients around occasionally to prevent colouring.
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7
When the carrots and onions are tender remove them with a slotted spoon, cover and keep hot over a pan of boiling water.
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8
Slice the mushrooms finely, add to the pan, sprinkle with salt, cover and simmer for a further 20 minutes.
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9
Beat the egg yolks into the cream and set aside.
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10
Remove the chicken from the pan to a heated serving dish, place the vegetables around it in small groups, cover with foil and keep hot.
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11
Using the back of a fork, work the meat residue from the bottom of the pan into the cooking juices.
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12
Bring to boiling point, remove the herbs, and draw the pan from the heat.
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13
Add a tablespoon of pan juices to the cream, stir well and return this mixture to the pan, stirring constantly until thick.
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14
Pour immediately over the chicken and serve without delay.
