Poached chicken with vegetables ^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion |
| 2 | cloves | Garlic |
| 3 | Sprigs parsley | |
| 1 | teaspoon | Tarragon |
| 3 | pounds | Chicken |
| 1½ | cup | Dry white wine |
| 1 | cup | Chicken broth |
| 1 | teaspoon | Salt |
| 4 | Carrots, scraped | |
| 4 | smalls | Turnips, peeled and quartered |
| 4 | smalls | Leeks* |
| 2 | tablespoons | Flour |
| ½ | cup | Heavy whipping cream |
| 2 | Egg yolks | |
| 2 | teaspoons | Prepared white horseradish (or 3 ts) |
Directions
*cleaned and blanched in boiling water for 5 minutes.
Preheat oven to 325. Place onion, garlic, parsley and tarragon in cavity of chicken; truss. Place chicken in large Dutch oven. Add wine, broth and salt. Bring to a boil. Cover and bake in oven for 45 minutes. Add vegetables. Bake, covered, 30 minutes longer. Transfer chicken and vegetables to serving platter and keep warm. Whisk flour into cream. Skim any fat from pan juices. Stir cream into pan juices and heat until thickened. Add a few tablespoons gravy to egg yolks, then add egg yolks to pan. Heat, stirring constantly, until hot but not boiling. Add horseradish. Serve sauce separately with chicken. 4 servings.
Creative Cooking: Poultry Entered by Carolyn Shaw 2/95 Submitted By CAROLYN SHAW On 04-04-95