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Yield: 8 to 10 people
Preparation time: 4 hour
Cooking Time: about 1 hours depending on the meat quality

In the Champagne region of France, Kevin Brauch, host of The Thirsty Traveler, had the opportunity to not only roam the underground champagne caves but to help the Drappier family make this traditional family recipe with their own champagne.

Ingredients:

1 large chicken
1 cup lard
2 or 3 egg yolks
1 cup cream

Marinade Ingredients:

1 large onion cut into rings
4 green onions
2 tsp. of minced garlic
1 Tbs. of fresh parsley
1 Tbs. of thyme
2 bay leaves
pepper to taste
1 tsp. nutmeg
200 ml white wine
6 Portabello mushroom, quartered
optional – tarragon and chervil

Directions:

1. Thaw chicken and cut into medium-sized pieces.
   
2. Marinate with onions, garlic, parsley, green onions, thyme, bay leaves, pepper, nutmeg and wine for about 4 hours. Turn the pieces regularly.
   
3. Remove pieces and pat dry.
   
4. In a large frying pan, heat lard and place chicken in pan. Fry until golden.
   
5. Add marinade and enough chicken broth or water to cover. Reduce heat and simmer until tender.
   
6. When done, remove to a serving platter and keep warm.
   
7. Strain the cooking liquid and reduce slightly.
   
8. Beat egg yolks and cream in a bowl and slowly add some of the cooking liquid.
   
9. Stir constantly to obtain a smooth sauce.
   
10. Add mushrooms.
    
11. Pour sauce over chicken and serve hot.