Cut the chicken into pieces; season with salt and pepper.
In a Dutch oven or cocotte, heat the olive oil over high heat. Starting with skin-side down, sear the chicken until golden brown on all sides. Remove from heat and set aside.
Pour off any excess oil in the pot and return the pot to the heat. Add the shallots and cook gently, uncovered, for 1 minute. Return the chicken to the pot.
Add the gin, deglazing the pot by scraping up any browned bits of chicken and shallot left on the bottom. Stir in the beer, crème fraîche, and bouquet garni. Cover and simmer for 30 minutes. Add the mushrooms and cook, uncovered, for 15 minutes or until the liquid is reduced by half. Remove the chicken and mushrooms and keep warm.
In a small bowl, mix the egg yolk with a small amount of the warm sauce (this will prevent the egg from curdling when it is added to the sauce). Pour the tempered egg into the sauce; keep warm but do not return to a boil.
Arrange the chicken and mushrooms on a serving platter; sprinkle with the parsley. Serve with the sauce on the side.
Serves: 4 - 6
Reprinted with permission from ©Jean-Pierre Challet and The Madison Press Limited, One-Pot French, by Jean-Pierre Challet with Jennifer Decorte, published by Sellers Publishing click for book review
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