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Chicken With Chervil

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  Chicken 2 Pound (1 whole)
  Shallots 2 , finely chopped
  Dry white wine 1 Cup (16 tbs)
  Dried chili 1 Small
  Chicken bouillon cube 1 (stock)
  Salt To Taste
  Pepper To Taste
  Fresh chervil 1 1⁄4 Bunch (125 gm) (1 large bunch)
  Butter 1⁄2 Tablespoon
  Plain all purpose flour 2 Tablespoon
  Sour cream 1⁄3 Cup (5.33 tbs) (creme fraiche)
  Egg yolk 1

Cut the chicken into 4 pieces.
Discard the skin, wings and backbone.
Put the shallots in a casserole.
Cover and microwave on HIGH for 2 minutes.
Add the white wine and chili.
Crumble over the bouillon (stock) cube.
Cover and microwave on HIGH for 2 minutes.
Add the chicken pieces to the casserole and season with salt and pepper.
Cover and microwave on HIGH for 20 minutes, turning the meat midway through the cooking time.
Rinse the chervil under plenty of cold running water.
Pat dry on kitchen paper.
Chop finely.
When the chicken is tender, transfer to a heated serving dish with a slotted spoon put the butter in a bowl and melt in the oven for 1 minute on HIGH.
Add the flour and mix until smooth.
Remove the chili from the casserole and discard.
Pour the cooking liquid over the butter and flour mixture, stir well and cook for 1 minute on HIGH.
Whisk with a hand beater.
Cook 1 further minute on HIGH and whisk again.
Add the sour cream (creme fraiche) and egg yolk.
Taste and adjust the seasoning.
Add the chopped chervil to the sauce.
Coat the chicken with the sauce

Recipe Summary

Everyday, Healthy

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Chicken With Chervil Recipe