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Chicken 'N' Eggs Gourmet Recipe
|Stewing chicken||6 Pound|
|Water||4 Cup (64 tbs)|
|Chicken fat||1⁄4 Cup (4 tbs)|
|Hot chicken broth||2 Cup (32 tbs)|
|Chili powder||2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Crushed tarragon||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Hard boiled eggs||6|
Serving size: Complete recipe
Calories 6877 Calories from Fat 3558
% Daily Value*
Total Fat 395 g607.2%
Saturated Fat 114.2 g570.9%
Trans Fat 0 g
Cholesterol 3318.9 mg
Sodium 9406.7 mg391.9%
Total Carbohydrates 177 g59%
Dietary Fiber 32.4 g129.8%
Sugars 78.2 g
Protein 618 g1235.6%
Vitamin A 158.4% Vitamin C 265.2%
Calcium 94.5% Iron 180.2%
*Based on a 2000 Calorie diet
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.