Chicken with mushrooms and cream

Ingredients

• 1.3 kg of chicken, cut into pieces
• 3 tablespoons of all-purpose flour
• 20 grams of butter
• 10 ml of olive oil
• 100 g of chopped onion
• 250 ml of cognac
• 3 chicken stock cubes
• 720 ml of boiling water (3 cups)
• 200 g of fresh mushrooms, sliced
• 1 container of cream (approximately 200g)
• 1 egg yolk
• 1 tablespoon of lemon juice

Lightly coat the chicken pieces with flour.

In a large pan, heat the olive oil and half of the butter. Add the chicken and onion and cook over high heat, turning occasionally, for about 10 minutes. Cover and let simmer for 5 minutes.

Add the boiling water, bouillon cubes, and cognac.

Cook for about 30 minutes over medium heat, partially covered, until the chicken is tender and the liquid has reduced by half.

Remove the chicken from the pot and keep it warm. Strain the broth and set it aside.

Please return the sautéed mushrooms to the pan with the remaining butter.

Pour the reserved broth over the mushrooms. Once it simmers, add the cream, which has been mixed beforehand with the egg yolk and lemon juice.

Warm the sauce gently, without letting it boil, and pour it over the chicken.