You may also like
Categories:
chicken water chicken base butter stalks celery yellow onion green bell pepper red bell pepper carrot garlic flour heavy cream white wine ground white pepper Worcestershire sauce frozen peas salt
Viewed: 41 - Published at: 6 years agoIngredients
- 1 (3 to 4 lb.) chicken
- 12 c. water
- 2 Tbsp. chicken base
- 1/2 c. plus 2 Tbsp. butter or margarine
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 large carrot, diced
- 1 tsp. minced garlic
- 1/2 c. plus 2 Tbsp. flour
- 1 1/4 c. heavy cream
- 1 Tbsp. white wine
- 1 tsp. ground white pepper
- 1 tsp. Worcestershire sauce
- 2 1/2 c. frozen peas, thawed
- salt to taste
Method
- Bring to boil the chicken in the water and chicken base. Simmer until cooked.
- Remove chicken; reserve the stock.
- Discard skin and bones and set aside the chicken meat, sliced into bite-size pieces.
