Chicken Chowder Sauterne Recipe
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Summary
Ingredients
1 (3 1/2- to 4-pound) broiler-fryer, cut up
1 quart water
1 large carrot, scraped and sliced
1 teaspoon salt
1 cup milk
1/2 cup chopped green onions
1/2 cup chopped green pepper
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1/4 cup plus 1 tablespoon butter or margarine, divided
1/3 cup all-purpose flour
1 egg yolk, beaten
1/2 cup Sauterne or other dry white wine
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine first 4 ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 30 to 35 minutes or until tender.
Drain chicken, reserving broth.
Remove skin, bone chicken, and chop.
Set aside.
Strain broth, reserving 3 cups.
Add milk to the reserved broth; set aside.
/ Saute onions, green pepper, parsley, and celery in 2 tablespoons butter in a heavy skillet until tender; set aside.
Melt 3 tablespoons butter in a heavy Dutch oven over low heat; add flour, stirring well.
Cook 1 minute, stirring constantly.
Gradually add reserved broth mixture; cook over medium heat, stirring constantly, until thickened and bubbly.
Combine egg yolk and Sauterne; mix well.
Stir into the broth mixture.
Add chicken, vegetables, 1/2 teaspoon salt, and pepper; cook, stirring constantly, until thoroughly heated.
Cover, reduce heat, and simmer 30 to 35 minutes or until tender.
Drain chicken, reserving broth.
Remove skin, bone chicken, and chop.
Set aside.
Strain broth, reserving 3 cups.
Add milk to the reserved broth; set aside.
/ Saute onions, green pepper, parsley, and celery in 2 tablespoons butter in a heavy skillet until tender; set aside.
Melt 3 tablespoons butter in a heavy Dutch oven over low heat; add flour, stirring well.
Cook 1 minute, stirring constantly.
Gradually add reserved broth mixture; cook over medium heat, stirring constantly, until thickened and bubbly.
Combine egg yolk and Sauterne; mix well.
Stir into the broth mixture.
Add chicken, vegetables, 1/2 teaspoon salt, and pepper; cook, stirring constantly, until thoroughly heated.
