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Categories:
chicken salt butter chicken broth Riesling wine garlic onion bay leaf flour whipping cream nutmeg egg yolks parsley
Viewed: 50 - Published at: 9 years agoIngredients
- 1 (3 1/2 lb) frying chicken, cut up
- salt and black pepper, to taste
- 2 tablespoons butter
- 1 (10 1/2 ounce) can chicken broth
- 1 1/2 cups dry riesling wine (Austrian)
- 1 garlic clove, minced
- 1 medium onion, chopped
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 1/2 cup whipping cream
- 1 dash nutmeg
- 2 egg yolks, slightly beaten
- chopped parsley and lemon slice (to garnish)
Method
- Season chicken with salt and pepper. Brown slowly on both sides in hot butter in large skillet. Remove chicken and reserve 2 T. drippings.
- In skillet, bring broth, wine, garlic, onion and bay leaf to a boil. Add chicken. Cover and simmer for 30 minutes or until tender. Remove chicken to a hot platter and keep warm.
- Boil pan juices rapidly for 5 minutes (there should be about 1-1/2 cups when done). Stir in reserved drippings. Blend in flour. Strain pan juices into saucepan.
- Add cream and nutmeg. Bring to a boil, stirring until thickened.
- Add small amount of hot mixture to egg yolks to temper them, then stir back into saucepan. Cook, stirring, for 2-3 minutes. Pour over chicken. Sprinkle with parsley and garnish with lemon slices.
