Poularde au blanc

Fairlady
6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (16)

2.00 kg chicken — thighs and drumsticks
150.00 g butter — soft
1.00 leeks — sliced
100.00 g onions — quartered
1.00 celery stalks — sliced
5.00 garlic — cloves, crushed
fresh mixed herbs — bouquet garni
15.00 ml salt — coarse
120.00 ml flour
1.00 lemon juice
salt and freshly ground black pepper
100.00 ml water
100.00 g pickling onions — peeled
250.00 g mushrooms — sliced
1.00 eggs — yolk only
100.00 ml cream
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Method:

Wash chicken and pat dry.
Place 50 g butter, leek, onions, celery, garlic, bouquet garni and coarse salt in a large flameproof casserole dish. Mix and sauté for 5 to 6 minutes over moderate heat.
Add chicken pieces and 500-750 ml (2-3 cups) water. Bring to boil then simmer for 30 minutes over low heat, or until chicken is tender. Remove chicken.
Boil cooking juices, uncovered, until reduced by about half (10 to 15 minutes), then pass through a sieve. Mix 80 g butter and flour. Add cooking juices and whisk until smooth.
In a frying pan, heat remaining 20 g butter, add lemon juice, a pinch of salt and water. Bring to boil, add onions and simmer for 10 minutes.
Add mushrooms. Cover and simmer for another 5 minutes over low heat, or until tender.
Whisk yolk with cream, then whisk briskly into sauce. Add onions and mushrooms.
Place chicken in a deep pan, cover with sauce and serve piping hot with white rice.
TOTAL KILOJOULE COUNT: 17 470 kJ (4 175 Cal). A portion: 2 910 kJ (695 Cal).



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