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Chicken A La Providence

  Whole chicken breasts 2
  Chicken thighs 4
  Salt To Taste
  Bay leaf 1
  Parsley 1 Tablespoon
  Water 1 Cup (16 tbs)
  Flour 4 Tablespoon
  Butter/Margarine 4 Tablespoon
  Onions 2 Medium, sliced
  Carrots 4 , peeled, cut in 1/4-inch slices and cooked
  Fresh lemon juice 2 Teaspoon
  Egg yolks 2 , slightly beaten
  White pepper 1
  Bacon slices 8 , cut into 1 inch pieces
  Chopped parsley 2 Tablespoon

Put chicken, 1 teaspoon salt, the bay leaf, 1 sprig parsley, and enough water to cover chicken in large saucepan.
Bring to boil, cover and simmer for 45 minutes, or until chicken is tender.
Remove chicken and boil the liquid until reduced to 2 cups.
Remove skin and bones from chicken, keeping pieces of meat as large as possible.
Dredge meat lightly with flour and brown in 2 tablespoons butter.
Remove chicken and brown onion lightly in remaining drippings in skillet.
Put layers of chicken, carrot, and onion in 2-quart casserole.
Cover and put in preheated moderate oven (350°F.) to heat while making sauce.
In saucepan, melt 2 tablespoons butter and blend in 2 tablespoons flour.
Gradually add 2 cups broth and cook, stirring, until smooth and slightly thickened.
Add lemon juice.
Pour mixture over egg yolks, beating constantly.
Season to taste with salt and pepper.
Pour over contents of casserole, sprinkle with bacon and garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (18 votes)
Chicken A La Providence Recipe