Poulet Zaza (Chicken with champagne sauce) - Recipes - The New York Times
INGREDIENTS
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1 chicken, 3 1/2 pounds, cut into serving pieces (see note)
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Salt to taste, if desired
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Freshly ground pepper to taste
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1/4 cup flour
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2 carrots, trimmed and scraped, about a quarter pound
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1/4 pound green beans
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2 ribs celery
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3 tablespoons butter
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2 tablespoons peanut oil
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1/4 cup finely chopped shallots
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2 cups brut champagne
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1/2 cup chicken broth
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1 cup heavy cream
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4 egg yolks
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3 tablespoons water
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