German Chicken

Name: German Chicken
Yield: 4 servings
Cuisine: Boil
Ingredients: chicken; 1.00 kg chicken; 2.00 Litres stock; 250.00 ml wine white; 4.00 carrots scraped; 4.00 potatoes peeled; 2.00 onion; 2.00 whole cloves inserted in each; 1.00 cabbage sliced; 25.00 ml butter; 25.00 ml flour cake; 500.00 ml stock chicken; nutmeg ground, pinch

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (13)

	chicken
1.00 kg	chicken
2.00 Litres	stock
250.00 ml	wine — white
4.00	carrots — scraped
4.00	potatoes — peeled
2.00	onion
2.00	whole cloves — inserted in each
1.00	cabbage — sliced

SAUCE

25.00 ml	butter
25.00 ml	flour — cake
500.00 ml	stock — chicken
	nutmeg — ground, pinch

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Method:

Place the chicken, chicken stock and white wine in a deep pot and bring to the boil.
Add vegetables, except cabbage.
Reduce heat and simmer until the chicken is very tender.
Add the cabbage about 10 minutes before the end of cooking time.
Transfer the chicken and vegetables to a serving dish. Reserve 500 ml of the chicken stock.
Melt the butter in a pan, add cake flour and stir until the mixture forms a smooth paste.
Add chicken stock and nutmeg and bring to the boil, stirring continuously
Pour over the chicken and vegetables.