Chicken 'N' Eggs Gourmet Recipe
I am sure you will not have a better recipe to compare with this Chicken 'n' Eggs Gourmet recipe? The Chicken 'n' Eggs Gourmet is made with Chicken which is easy to procure from any grocery store. It is an effortless Main Dish. You don't have to be a gourmet to judge how mouth-watering and tasty this dish really is.
Ingredients
1 stewing chicken (4 to 6 pounds), cut up
4 cups water
8 medium-size onions, chopped (4 cups)
1/4 cup chicken fat
2 cups hot chicken broth
3 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon pepper
1/4 cup lemon juice
1/4 cup red wine
1 teaspoon crushed tarragon
1/2 teaspoon ground ginger
6 hard-cooked eggs, whole, shelled
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.
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.
