Chicken Supreme Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 55 Min
Ready In2 Hr 5 MinDifficulty LevelMedium
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| Carrots | 2 | |
| Onions | 2 | |
| Leeks | 2 | |
| Celery - 1 stalk | ||
| Salt | To Taste | |
| Water or broth - 1 1/2 quarts | ||
| Roaster chicken - 3 lb | ||
| Lemon | 1/2 | |
| Rice | 1 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) (Sauce) | |
| Flour | 1 Tablespoon (Sauce) | |
| Egg yolks | 2 (Sauce) | |
| Light cream | 2 Tablespoon (Sauce) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Peel carrots and onions.
2) Chop leeks and celery.
MAKING
3) Bring salted water or broth to a boil in a flameproof casserole, add prepared vegetables and cook for 15 minutes.
4) Rub chicken with the lemon.
5) Add to casserole, cover and simmer gently for 1 hour.
6) Measure out 2 1/2 cups broth from casserole and place in a saucepan.
7) Continue cooking chicken for a further 15 minutes.
8) Bring stock in saucepan to a boil, add rice and cook for 15 minutes.
9) Meanwhile, prepare sauce.
10) In a saucepan, melt butter and stir in flour.
11) Measure out another 2 1/2 cups broth from casserole and gradually stir into pan.
12) Cook, stirring till thickened.
13) Remove from heat and stir in egg yolks and then cream.
14) Season the sauce.
15) On a warmed serving dish, place drained rice.
16) Remove chicken from casserole, cut into portions and arrange on top of rice.
SERVING
17) Pour sauce over chicken and serve.
1) Peel carrots and onions.
2) Chop leeks and celery.
MAKING
3) Bring salted water or broth to a boil in a flameproof casserole, add prepared vegetables and cook for 15 minutes.
4) Rub chicken with the lemon.
5) Add to casserole, cover and simmer gently for 1 hour.
6) Measure out 2 1/2 cups broth from casserole and place in a saucepan.
7) Continue cooking chicken for a further 15 minutes.
8) Bring stock in saucepan to a boil, add rice and cook for 15 minutes.
9) Meanwhile, prepare sauce.
10) In a saucepan, melt butter and stir in flour.
11) Measure out another 2 1/2 cups broth from casserole and gradually stir into pan.
12) Cook, stirring till thickened.
13) Remove from heat and stir in egg yolks and then cream.
14) Season the sauce.
15) On a warmed serving dish, place drained rice.
16) Remove chicken from casserole, cut into portions and arrange on top of rice.
SERVING
17) Pour sauce over chicken and serve.
Chef
