Senegalese Chicken

Name: Senegalese Chicken
Ingredients: 1 whole chicken (about 3 1/2 lb.); 1 (14.5 oz.) can chicken broth; 1 small onion, sliced; 1/3 c. celery leaves; 1 Tbsp. curry powder; 2 1/2 tsp. salt; 1/8 tsp. pepper; milk (as needed); 1/2 lb. fine egg noodles; 1 (10 oz.) box frozen peas, thawed; 4 eggs; 1 c. heavy cream; 1 c. slivered almonds, toasted

13 ingredients

1 steps

Ingredients

1 whole chicken (about 3 1/2 lb.)
1 (14.5 oz.) can chicken broth
1 small onion, sliced
1/3 c. celery leaves
1 Tbsp. curry powder
2 1/2 tsp. salt
1/8 tsp. pepper
milk (as needed)
1/2 lb. fine egg noodles
1 (10 oz.) box frozen peas, thawed
4 eggs
1 c. heavy cream
1 c. slivered almonds, toasted

Directions

1

Place chicken, broth, onion, celery leaves, curry, salt and pepper in Dutch oven. Cover. Simmer, turning chicken more than halfway through cooking, 45 minutes, until tender and instant-read thermometer inserted in thigh without touching bone reads 180°. Remove chicken to platter. Strain broth into 2-cup measure. Discard solids. Skim fat from liquid. Add milk to broth, if necessary, so broth measures a total of 2 cups. Remove skin and discard. Remove meat from bones. Discard bones. Cut meat into bite-size pieces and place in large bowl. Cook noodles according to directions. Add peas during last 2 minutes of cooking. Drain well.