Season the chicken with salt and freshly ground pepper; put into a heavy casserole with the carrot, celery, onion, herbs and peppercorns. Pour in water, water and wine or stock. Cover and bring to the boil and simmer either on top of the stove or in the oven for 1½–3 hours, depending on the age of the bird. When the bird is cooked, remove from the casserole.
Strain and de-grease the cooking liquid and return to the casserole. Discard the vegetables: they have already given their flavour to the cooking liquid. Reduce the liquid in an uncovered casserole for a few minutes. If it tastes
Finally, just before serving mix the egg yolk and cream to make a liaison. Add some of the hot sauce to the liaison then carefully stir into the chicken mixture. Taste, correct the seasoning and stir well but do not allow to boil further or the sauce will curdle.
Pilaff Rice: Melt the butter in a casserole, add the finely chopped onion and sweat for 2–3 minutes. Add the rice and toss for a minute or two until the grains change colour. Season with salt and freshly ground pepper, add the chicken stock, cover and bring to the boil. Simmer either on top of the stove or in the oven for 10 minutes approx., or until the rice is just cooked and all the water is absorbed.
© 1990 Darina Allen. All rights reserved.