The cold, bumpy Channel crossing had left us feeling distinctly delicate. How gladly we sat down in a small, unpretentious restaurant in Normandy. This beautifully prepared dish arrived and it could not have been a more perfect restorer.
Place the chicken in a flameproof casserole. Remove the rinds from the bacon and place inside the bird; wrap the slices over the breast meat.
Add the cloved onion, carrots, garlic, bouquet garni, some salt and the peppercorns. Pour in the stock and make up with cold water to just cover the legs of the chicken. Bring everything to the boil, turn down the heat and cover the pan. Poach the chicken very gently for 45 minutes.
Lift out the chicken and strain the stock into a jug. Place the rice in the casserole and cover with stock to come
Meanwhile melt half the butter in a pan, stir in the flour for 1–2 minutes but do not let it colour. Whisk in about
When ready to serve, add the cream blended with the egg yolks; reheat and cook until thickened, but do not allow to boil. Add lemon juice according to taste, check the seasoning and stir in the parsley. Keep the sauce hot over hot water and just before serving beat in the remaining butter.
Place the whole chicken or, if more convenient, carve into joints first, in the centre of a hot serving dish. Spoon the rice on each side and spoon some sauce over the chicken; serve the remainder separately.
© 1987 Geraldene Holt. All rights reserved.