A Tale of Two chickens, Part two

In 2002, I was in France for two weeks. Never having traveled to France before I was totally prepared with a 16 page excel spreadsheet of places, museums, shops and sites in Paris alone. No slouch, I colour coded and sorted them by areas of Paris. I thought I could 'do' Paris, it just required a bit of planning and research. My sister would be proud. We did have a hotel in Paris for one week, and a final hotel in the Chantilly area for the night before our departure home. The 'husband' wanted to freewheel through the countryside armed only with extremely bad French and a Michelin map. This next trip we have reservations for everything, only because, its really better that way for me. I spent all day worried about finding a next hotel, or if we found a good one I just wanted to stay permanently. As for Paris, I need to brush off those pages as sans le 'husband' my next birthday with 'les girlfriends' and we will be using all those shops he made me walk right by. So, getting to the point of the other chicken. Senlis, where we stayed the night before leaving France, is where the book 'Clementine in the Kitchen' starts. I will go back there someday. As Samuel Chamberlain describes the town before WWII and imagines how it is changing during the war, I wished I paid better attention while I was there. I do remember the charming Catherdral with its lovely war monuments. Particularly, one for a very young priest killed during the war. The second chicken is from this book and is based on Poulet Cintra. But having no Cintra Port and etc.... I might as well call this Boozey Chicken, but you can feel the artery's hardening as you eat it. But my god it was good and frankly 'French tasting'. 4 chicken Thighs 1/8 cup of butter 1/8 cup of olive oil 1 whole shallot chopped 1 teaspoon of chopped garlic 1/4 cup of sherry 1/4 cup of white wine 1/8 cup of framboise wine ( which I had, waiting for a purpose) 1/8 cup of brandy 1/2 cup of heavy cream 2 egg yolks Melt butter and oil together, add chopped shallot and garlic and brown chicken until golden brown. Add all the booze, bring to a boil. Then very carefully with the lid to the pot always on hand and with no overhanging cupboards, seriously, light with a match or I use a barbecue lighter. Baby let it burn, ( and trust me it will burn a bit longer then you would imagine) Allow to simmer and reduce by half turning the chicken twice and regular intervals. It should take about 35 minutes Remove chicken to a plate. Mix the cream and eggs and pour into the sauce, whisking constantly until thickened and careful not to bring it to a boil. Pour over the chicken. I served with Green beans and a green salad. Oh and bread for the sauce!