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Ingredientes
- 1 x Stewing chicken Cool water Salt
- 1 x Leek
- 1 x Celery stalk
- 1 x Carrot
- 1 whl clove
- 1 x Bay leaf
- 1 sm Onion, cut in half
- 1 sm Can button mushrooms,liquid removed
- 1/3 c. Butter
- 1/4 c. All purpose flour pn Grnd nutmeg
- 1 tsp Worcestershire sauce Dry white wine, German
- 1 tsp Lemon juice
- 1 sm Can of peas, liquid removed
- 1 x Egg yolk
- 6 Tbsp. Whipping cream
Direcciones
- Cut chicken into pcs. Place chicken in a deep saucepan; cover with cool water. Add in salt, leek, celery, carrot, whole clove, bay leaf and onion.
- Bring to boil; reduce heat. Simmer 1 to 2 hrs, depending on size and tenderness of chicken. When joints linking thigh portions to main body move easily and seem flexable, chicken will be done. Remove chicken from cooking liquid; cold slightly. Remove skin and fat; cut flesh from bones in large pcs. Strain liquid. Cut mushrooms into thin slices. Sautee in a small amount of butter in a medium skillet. Heat butter in a large skillet. Stir in flour. Cook, stirring constantly, till light golden, about 3 min. Add in a small amount of warm cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine and lemon juice. Place chicken pcs, sauteed mushrooms and peas in sauce; hot gently over low heat. When all ingredients are warm, turn off heat. Let stand 3 to 4 min. Before serving, blend egg yolk and whipping cream in a small bowl. Stir egg yolk mix into sauce to make it smooth and rich. Serve warm with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 529g | |
| Recipe makes 4 servings | |
| Calories 993 | |
| Calories from Fat 632 | 64% |
| Total Fat 70.75g | 88% |
| Saturated Fat 28.31g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 303mg | 101% |
| Sodium 668mg | 28% |
| Potassium 860mg | 25% |
| Total Carbs 23.99g | 6% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.95g | 4% |
| Protein 63.23g | 101% |
