Chicken Stew

Name: Chicken Stew
Ingredients: 3 Tbsp. vegetable oil; 1 chicken, cut up (3 lb.); 1/2 c. dry white wine; 2 leeks (white only); 2 Tbsp. parsley; 1 tsp. dried thyme; 6 c. chicken broth; pepper; 1 small onion with 2 cloves stuck in it; 3 egg yolks; 1/2 c. heavy cream; 1 lemon, thin sliced

12 ingredients

8 steps

Ingredients

3 Tbsp. vegetable oil
1 chicken, cut up (3 lb.)
1/2 c. dry white wine
2 leeks (white only)
2 Tbsp. parsley
1 tsp. dried thyme
6 c. chicken broth
pepper
1 small onion with 2 cloves stuck in it
3 egg yolks
1/2 c. heavy cream
1 lemon, thin sliced

Directions

1

In a large pan, heat oil and brown chicken.
2

Add wine.
3

Add leeks, celery, spices, onion and broth.
4

Bring to a boil, reduce heat and simmer 30 minutes or until chicken is tender.
5

Skim off fat and remove onion.
6

Beat together the egg yolks and cream; gradually whisk into 1 cup of hot broth.
7

Stir in remaining broth. Heat through but do not boil.
8

Serve in bowls over brown rice with dark bread.