Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauc
| Yield: | 6 Servings |
| Categories: | Chicken, French |
| 1 | Free-range chicken (2 kg [4 lb]) | |
| 225 | g | (8 oz) small spring carrots |
| 225 | g | (8 oz) small onions (pickling size) |
| 225 | g | (8 oz) button mushrooms |
| 25 | g | (I oz) butter |
| 1 | Long branch tarragon or 1 sprig each thyme, rosemary, parsley | |
| 1 | Bay leaf | |
| Salt, black pepper | ||
| 150 | ml | (1/4 pint) white burgundy |
| 2 | lg | Egg yolks |
| 300 | ml | (1/2 pint) double cream |
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