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Chicken Chowder Sauterne

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Anonymous (not verified)
  Broiler fryer 4 Pound
  Water 1 Quart
  Carrot 1 Large
  Salt 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Chopped green 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 5 Tablespoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Egg yolk 1
  Sauterne/Dry white wine 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

Combine first 4 ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 30 to 35 minutes or until tender.
Drain chicken, reserving broth.
Remove skin, bone chicken, and chop.
Set aside.
Strain broth, reserving 3 cups.
Add milk to the reserved broth; set aside.
/ Saute onions, green pepper, parsley, and celery in 2 tablespoons butter in a heavy skillet until tender; set aside.
Melt 3 tablespoons butter in a heavy Dutch oven over low heat; add flour, stirring well.
Cook 1 minute, stirring constantly.
Gradually add reserved broth mixture; cook over medium heat, stirring constantly, until thickened and bubbly.
Combine egg yolk and Sauterne; mix well.
Stir into the broth mixture.
Add chicken, vegetables, 1/2 teaspoon salt, and pepper; cook, stirring constantly, until thoroughly heated.

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Chicken Chowder Sauterne Recipe