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Chicken With Cream Sauce

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, B3, B9, C, D, P
    MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1 Chicken (large)

    2. 1 Celery stalk with leaves - halved

    3. 1 Onion - halved (small)

    4. 4 sections Parsley

    5. 2 Whole cloves

    6. 1 Carrot - peeled and halved

    7. 1 teaspoon 5ml Salt

    8. 1 teaspoon 5ml Bay leaf (small)

    9. 1/2 teaspoon 2 1/2ml Thyme

    10. Water - as needed

    11. Sauce

    12. 4 tablespoons 60ml Butter

    13. 1 cup 237ml Chicken stock

    14. 1/8 teaspoon 0.6ml Freshly-ground black pepper

    15. 1/2 cup 118ml Cream

    16. 1/2 cup 31g / 1.1oz Flour

    17. 1/2 teaspoon 2 1/2ml Salt

    18. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

    Instructions Jump to Ingredients ↑

    1. Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7 to 9 hrs.

    2. Melt 4 tablespoons butter in a medium saucepan. Stir in flour and cook over low heat for several minutes. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.

    3. This recipe yields ?? servings.

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