In a medium saucepan poached the following by bring to a simmer and turning off after a few minutes:
2 litres water
1 kg chicken pieces
1 carrot
8 small onions (remove after five minutes)
3 cloves garlic
2 teabags herbs
1 large sprig thyme
Leave for at least ½ hour
For the sauce:
In a medium saucepan fry in a little butter for a few minutes:
The 8 onions
100 gm button mushrooms
Add 1litre of the chicken stock and bring almost to a simmer
turn off and while stirring add the following:
100 ml cream
4 egg yokes
2 tablespoon tarragon leaves
a splash white wine
The chicken
