Ingredients
- 1 chicken (about 3 pounds), cut into 4 pieces
- 2 leeks, trimmed and washed well
- 3 ribs celery
- 4 parsley sprigs
- 2 sprigs fresh thyme or 1 teaspoon dried
- 1 bay leaf
- 3 medium carrots, scraped
- 1 medium onion, peeled, stuck with 2 cloves
- 6 peppercorns
- Salt to taste
- 2 tablespoons butter
- 4 tablespoons flour
- ½ cup cream
- ½ cup half and half
- ¼ teaspoon freshly grated nutmeg
- 1 pinch cayenne pepper
- 2 tablespoons fresh lemon juice
- Nutritional Information
Nutritional analysis per serving (4 servings)
1021 calories; 72 grams fat; 27 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 67 grams protein; 322 milligrams cholesterol; 539 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Rinse the chicken well in cold water. Place the chicken in a Dutch oven and barely cover with water.
- Tie the leeks, celery, parsley and thyme sprigs with a string to form a bouquet garni. Add it to the Dutch oven, then add the bay leaf, carrots, onion with cloves, peppercorns and salt. Bring to a boil, reduce heat to simmer and cook until chicken is tender, about 45 minutes. Skim the surface often to remove fat.
- Remove the chicken from the broth and keep warm while preparing the sauce. Reserve the broth.
- Melt the butter in a saucepan, add the flour, and mix well with a wire whisk over low heat. When blended, add 2 cups of the chicken broth, stir vigorously with the whisk. Bring to a boil and simmer for 10 minutes.
- Strain through a sieve and add cream, half and half, nutmeg, cayenne and lemon juice. Bring to a boil. Check for seasoning and simmer for 5 minutes.
- Serve one chicken quarter per person. Remove skin if desired, spoon a little of the sauce over the chicken and serve the remainder in a sauce boat. Serve with rice and the poached vegetables.
1 hour 15 minutes
Dining and Cooking