Chicken with cream sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Chicken |
| Water | ||
| 1 | Stalk celery halved (with leaves) | |
| 1 | Carrot peeled & halved | |
| 1 | small | Onion halved |
| 1 | teaspoon | Salt |
| 4 | Sprigs parsley | |
| 1 | small | Bay leaf |
| 2 | Whole cloves | |
| ½ | teaspoon | Thyme |
| SAUCE: | ||
| 4 | tablespoons | Butter |
| ½ | cup | Flour |
| 1 | cup | Chicken stock |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Chopped parsley |
| ½ | cup | Cream |
Directions
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 Tbs 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.