Chicken in Cream (à la Bocuse)

Steps

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1. 1
   Cut the chicken into 6 pieces. Heat plenty of butter in a large pan until foaming. Add the chicken pieces and sear for 2–3 minutes on each side until lightly golden—no need for deep browning.
   ≈3:25
2. 2
   Remove the main chicken pieces and set aside. Add the carcass pieces and offcuts to the same buttery pan and sear for a few minutes until lightly coloured, then remove.
   ≈4:18
3. 3
   Return all chicken pieces and carcass bits to the pan and toss to combine. Add the halved carrot, shallots, unpeeled garlic, and bouquet garni, distributing them evenly.
   ≈4:39
4. 4
   Pour in the wine and water. Bring to a simmer over medium-high heat. Cover (or partially cover) and cook at a gentle simmer for 20–25 minutes, allowing the flavours to concentrate and the liquid to reduce slightly.
   ≈5:24
5. 5
   Transfer the cooked chicken pieces and any attractive carrot pieces to a serving dish or clean pan. Leave the carcass, broken vegetables, and bouquet garni in the cooking pot.
   ≈7:11
6. 6
   Bring the cooking liquid in the pot to a boil over high heat and reduce vigorously. Add the cream and continue boiling at high heat for a few minutes, stirring occasionally, to reduce and concentrate the sauce.
   ≈8:08
7. 7
   Whisk the egg yolks with a little of the hot sauce in a bowl. Remove the pot from the heat, then pour the mixture back in and gently whisk for 1–2 minutes using the residual heat to thicken the sauce. Never allow it to boil or the eggs will curdle.
   ≈9:47
8. 8
   Strain the sauce through a fine-mesh sieve over the chicken, pressing down firmly on the solids to extract all the juices and flavour. Pour the finished sauce over the chicken pieces and serve.
   ≈10:40