Le Poulet d'Astra Chicken with Rosé Wine and Fennel Sauce




To SERVE tWO:



one 2-pound chicken
Butter
8 mushrooms caps, cooked
1 teaspoon dried fennel
1/2 CUP CHICKEN CONSOMMEor canned chicken broth
1/8 cup rosé wine, preferably rosé d'Anjou
4 teaspoons MEAT JELLY , or substitute
Salt and pepper




FULLY ROAST and carve the chicken according to the directions. Prepare the mushrooms according to the basic recipe. Keep both chicken and mushrooms warn if they must wait for the sauce.
Simmer together the fennel and the consommé for several minutes, then strain out the fennel through a fine sieve. Combine this seasoned broth, the wine, and the MEAT JELLY, or a substitute, and add a little salt and pepper. Simmer the sauce until it thickens slightly.
Arrange the chicken on a hot platter, garnish it with the mushrooms, and pour the sauce over all.





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