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Flemish Chicken

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  Parsley sprigs 10
  Chopped carrots 9 Ounce
  Leeks 5 (White Part Only)
  Chicken 3 1⁄4 Pound
  Chicken bouillon cube 1
  Eggs 2
  Lemon juice 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

For this dish, it is important to find flat, or Italian, parsley.
Set the parsley leaves aside, cut off the base of the stalks and tie in a bunch.
Put the carrots and parsley stalks in a large casserole with 2 cups (450 ml/3/4 pint) of water.
Cover and microwave on HIGH for 6 minutes.
Remove the roots and outer leaves of the leeks and cut into quarters.
Wash thoroughly under cold running water, then cut into strips widthwise.
Add to the carrots and parsley.
Cover and microwave on HIGH for 6 minutes.
Divide the chicken into 4 pieces: the two thighs plus the drumsticks and the breasts attached to the wings.
Set the backbone and wing tips aside.
Remove the skin.
Crumble the bouillon (stock) cube over the vegetables and mix well.
Remove half of the vegetables with a slotted spatula, put the chicken pieces in the casserole, then replace the removed vegetables.
Cover and microwave on HIGH for 20 minutes.
Break the eggs into a bowl and whisk with a fork.
Add the lemon juice.
Chop the parsley leaves.
When the chicken is ready, remove the parsley stalks from the casserole and pour in the egg and lemon mixture.
Stir well and add the chopped parsley and salt and pepper to taste.

Recipe Summary

Everyday, Healthy

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Flemish Chicken Recipe