Description:

A great old-fashion dish of chicken in a creamy sauce.

Source:

Patty Johnson

Serves/Makes:6

Ingredients

• 1 5 lb (2.3 kg). chicken, cut in large pieces
• 1/4 lb (.1 kg). butter
• 2 tbsp (30 ml). oil
• 1 small onion, sliced
• 2 ribs of celery with leaves, cut in pieces
• 1 carrot, sliced
• 1 bay leaf
• 4 tbsp (60 ml). flour
• 1 cup (225 ml) heavy cream
• 2 tbsp (30 ml). lemon juice
• salt
• freshly ground pepper
• 1 cup (225 ml) sliced mushrooms, optional

Preparation

• Rinse the chicken and pat it dry.
• Heat 4 tbsp (60 ml). of butter with the oil in a Dutch Oven.
• Brown the chicken on all sides.
• Lower heat.
• Pour boiling water to cover chicken.
• Add onion, celery, carrot, and bay leaf.
• Cover and simmer 40 to 45 minutes.
• Remove the chicken to a platter and keep warm.
• Strain the broth and remove any surface fat.
• Bring the broth to a boil and reduce to 1-1/2 cups (350 ml).
• Melt the remaining 4 tbsp (60 ml). of butter in a saucepan.
• Stir in the flour and cook for 2 to 3 minutes.
• Slowly add the cream and broth.
• Continue stirring and simmer for 4 to 5 minutes until thick and smooth.
• If using, add 1 cup (225 ml) of mushrooms sauteed in 2 Tbs (30 ml). butter to the sauce just before adding the lemon juice.
• Add the lemon juice and salt and pepper, to taste.
• Spoon over the chicken and serve.

Comments

This recipe is from the Fanny Farmer Cookbook.