A very lovely simple dish which is so quick and easy to prepare! I’m sure you are going to love this just as much as I do! 
NOTES:
Monbazillac is a sweet white wine which is recommended for this dish, but I much prefer a dry red wine rather than a white wine or a sherry but then that is all up to your own taste.
You may substitute a whole chicken with the same weight in chicken thighs.
Baby Onions – If you want to be fancy – But I just microwave steam (on high) a whole onion which is far easier to peel this way and does not burn the eyes – Steam covered in just a sprinkling, water until tender. Allow cooling, in a sealed container. This allows the onions to sweat, which makes it easier to just pinch the root end off and gently squeeze and pop them out of their skins.
INGREDIENTS:
25 g (1 oz ) butter
1 tbsp oil
1.5 kg (3 – 3.5 lb) roasting chicken, with skin
1 tbsp All-purpose or Cake flour
150 ml (1/4 pint) Monbazillac – In South Africa, I use Tassenberg dry red wine which I prefer
Salt and pepper
125 g (4 oz ) button mushrooms, quartered
125 g (4 oz ) button onions or Shallots or baby onions OR see Note above
Two egg yolks
6 tbsp double cream
Bunch of mixed herbs to garnish
METHOD:
Heat the butter and oil in a heavy-based saucepan until foaming.
Place the chicken, breast side down, in a saucepan and cook for 5 minutes or until golden.
Turn chicken and brown the other side. Remove from saucepan and set aside.
Add the flour to the pan, stirring to scrape up the sediment, and cook for 1 to 2 minutes.
Add the wine, and salt and pepper to taste.
Add the mushrooms and onions and return the chicken to the pan.
Cover and cook over low heat for 1 ¼ hour.
Transfer the chicken to a warmed serving dish and keep hot.
Place the egg yolks and cream in a small basin and stir in a little of the hot cooking liquid.
Return this egg-based sauce to the pan, off the heat, add salt, pepper to taste, and tilt the pan to blend.
Spoon sauce over the chicken.
Serve with petit pois, and steamed potatoes tossed in a chive – flavored butter – Garnish with herbs and enjoy!
Recipe from the original book. The Fillet Sole Vin Blanc is another winner and is just as lovely if replaced with “poor man’s sole” (Gurnet or Gurnard) which I find to be just as lovely and much cheaper than sole.