Poulet sauté Georgina (Sautéed Chicken with New Onions, Fennel and Cream)

Ingredients

• chicken
• butter
• 12 small new onions
• 1 bouquet garni containing a sprig of fennel
• mushroom cooking liquor
• Rhine wine
• 2 decilitres cream
• 12 very white small mushrooms
• a pinch of chopped chervil and tarragon

Instructions

1. Stiffen the chicken in butter.
2. Complete its cooking in the oven with the small new onions and the bouquet garni containing a sprig of fennel; dress it as soon as it is ready.
3. Deglaze the sautoir with half mushroom cooking liquor and half Rhine wine.
4. Add the cream and the small mushrooms cut in escalopes, and reduce the cream by half.
5. Complete with a pinch of chopped chervil and tarragon and pour over the chicken.