Flemish Chicken Casserole
|Carrots||2 Large, sliced|
|Green onions and tops||2 , sliced|
|Celery hearts||1 , cut into julienne strips|
|Freshly ground pepper||To Taste|
|Chicken||4 Pound (1 Whole, With Giblets)|
|Butter||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Onions||2 Large, quartered|
|Beurre manie||1 Cup (16 tbs) (1 Recipe)|
|Half and half||1⁄4 Cup (4 tbs)|
|Fresh minced parsley||2 Tablespoon|
Combine carrots, green onions, celery, parsley sprigs, salt, pepper, and chicken liver and neck in soup kettle; cover with water.
Bring to boil; reduce heat.
Simmer until vegetables are tender.
Remove liver and neck from kettle; cool.
Remove meat from neck; discard bones.
Strain liquid from kettle; reserve.
Place cooked vegetables, liver, and neck meat in blender or food-processor container; process until pureed.
Cut chicken into serving pieces.
Melt butter with oil in heavy skillet.
Add chicken; fry until browned.
Remove chicken from skillet; season with salt and pepper.
Place in large flameproof casserole; add pureed mixture.
Add reserved liquid, quartered onions, and bay leaf; cover.
Bake in preheated 350 °F oven about 1 hour or until chicken is tender.
Remove chicken, onions, and bay leaf from casserole with slotted spoon; discard bay leaf.
Place chicken and onions in tureen.
Add Beurre Manie to casserole liquid; simmer, stirring constantly, until thickened.
Beat egg; blend in cream.
Add to sauce in casserole slowly; simmer, stirring constantly, until heated through.
Pour over chicken mixture; sprinkle with minced parsley.