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Poulet A La Montrachet (Chicken And Mushrooms in Cream Sauce


Do something fun with dinner and try this delectable dish that will have your friends and family giving you two thumbs up!













Trans-fat Free, Low Carb


4 pounds chicken
prefer free-ranged and/or grain fed
8 ounces carrots
small spring mini
8 ounces onions
baby, small pickling sized
8 ounces mushrooms, canned
1 ounces butter
1 each rosemary sprigs
long branch tarragon or sprig each thyme, rosemary, parsley
1 each bay leaves
1 x salt
black pepper
¼ pint white wine
prefer white burgundy
2 large egg yolks
½ pint heavy whipping cream


Wipe the chicken inside and out with a cloth wrung out in boiling water. Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved. Scrape the carrots and peel the onions. Wipe the mushrooms with a damp cloth and trim the stalks.

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. Season with salt and pepper, add the wine, cover and cook for 30 minutes, moving the ingredients around occasionally to prevent colouring.

When the carrots and onions are tender remove them with a slotted spoon, cover and keep hot over a pan of boiling water.

Slice the mushrooms finely, add to the pan, sprinkle with salt, cover and simmer for a further 20 minutes. Beat the egg yolks into the cream and set aside.

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.

Using the back of a fork, work the meat residue from the bottom of the pan into the cooking juices. Bring to boiling point, remove the herbs, and draw the pan from the heat. Add a tablespoon of pan juices to the cream, stir well and return this mixture to the pan, stirring constantly until thick.

Pour immediately over the chicken and serve without delay.

Serves 6.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 364g (12.8 oz)
Amount per Serving
Calories 64539% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 349mg 116%
Sodium 355mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 178g
Vitamin A 74% Vitamin C 4%
Calcium 7% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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