Chicken 'N' Eggs Gourmet Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Stewing chicken6 Pound
 Water4 Cup (64 tbs)
 Onions8 Medium
 Chicken fat1⁄4 Cup (4 tbs)
 Hot chicken broth2 Cup (32 tbs)
 Salt3 Teaspoon
 Chili powder2 Teaspoon
 Pepper1⁄2 Teaspoon
 Lemon juice1⁄4 Cup (4 tbs)
 Red wine1⁄4 Cup (4 tbs)
 Crushed tarragon1 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Hard boiled eggs6

Directions

Simmer chicken, including giblets and neck, in water until thickest pieces are fork-tender, about 2 1/2 hours.
Remove chicken; cool; spoon off fat from broth and reserve.
This much can be done the day or morning before.
About 40 minutes before mealtime, measure 1/4 cup fat and 2 cups broth (reserve remaining fat and broth for future cooking).
Cook onion in the 1/4 cup chicken fat in skillet until tender but not brown.
Add 1 cup of the broth, salt, chili powder, and pepper.
Simmer, uncovered, for 5 minutes.
Add lemon juice, wine, tarragon, and ginger and the second cup of broth.
Place chicken and eggs in the sauce.
Cover and simmer about 30 minutes or until chicken and eggs have absorbed some of the color from the sauce.
Serve hot.
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