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N/A Servings
Makes 4 servings. Difficulty
Easy
Ingredients
2 parsley sprigs 2 celery leaves 2 fresh tarragon sprigs 2 fresh thyme sprigs 1 bay leaf 1 whole chicken Salt and freshly ground black pepper 1 small lemon, quartered 6 fresh thyme sprigs 1/4 cup unsalted butter, melted 2 Tablespoons extra virgin olive oil 3 cups dry white wine 10 large shallots, cut in half lengthwise 3 large egg yolks 1 Tablespoon heavy cream 1 Tablespoon fresh lemon juice Several grates of fresh nutmeg 1 Tablespoon fresh parsley, chopped
Directions
Preheat oven to 375°F.
Tie the 2 sprigs of parsley, celery leaves, fresh tarragon, thyme and bay leaf together with kitchen twine. Set the bouquet garni aside.
Season cavity of chicken generously with salt and freshly ground black pepper. Add lemon quarters to chicken cavity with 6 sprigs of fresh thyme. Truss chicken to close cavity. Brush outside of chicken with melted butter and season generously with salt and freshly ground black pepper.
Place chicken on a rack in a roasting pan. Add wine, shallots and bouquet garni. Roast for 15 minutes. Rotate chicken, keeping it breast side up. Increase oven temperature to 450°F. Roast chicken for about 20-30 minutes longer or until an instant read thermometer, inserted in the breast, registers 160°F and when inserted in the thigh registers 165-170°F.
Transfer chicken and shallots to a carving board and tent with foil. Let rest for 5-10 minutes.
In a bowl, whisk together egg yolks, heavy cream, lemon juice and nutmeg. Set aside.
Discard bouquet garni and strain sauce through a fine sieve. Transfer sauce to a saucepan. You should have about 1-1/2 cups. If you have too much sauce, increase heat to medium high and cook until reduced. Whisk egg mixture into sauce and cook over low heat, stirring, until sauce begins to thicken slightly, about 5 minutes. Be careful not to let sauce boil. Adjust seasonings to taste with salt and freshly ground black pepper. Strain sauce through a fine sieve into a bowl or gravy boat.
Carve chicken and arrange chicken and shallots on a large platter. Garnish with remaining 2 tablespoons of chopped fresh parsley. Serve sauce with chicken.
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