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Chicken With Cream Sauce
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large chicken
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stalk celery, halved, with leaves
small onion, halved
sprigs parsley
whole cloves
carrot, peeled and halved
teaspoon salt
small bay leaf
/2 teaspoon thyme
water
4 tablespoons butter
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cup chicken stock
/8 teaspoon pepper
/2 cup cream
/2 cup flour
/2 teaspoon salt
/4 cup parsley, chopped
Put the chicken in the crockpot and cover with water. Add celery, carrot,
onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of
cheese cloth, add to the pot. Cover and cook on LOW for 7−9 hrs. Melt 4
tablespoon butter in a medium saucepan. Stir in flour and cook over low heat
for several mins. Gradually stir in stock. Simmer until smooth. Add salt,
pepper, parsley and cream. Remove chicken from pot, slice and serve with the
creamy sauce.
Chicken With Cream Sauce
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