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Poulet Aux Peches

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Ingredients
  Potato wafers 200 Gram
  Celery 1 Bunch (100 gm), chopped
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Grated cheese 1 Cup (16 tbs)
  Chicken 1 Medium, boiled, boned and sliced
  Canned peaches 8 Ounce (1 Medium Can)
  Milk 1 Cup (16 tbs)
  Chicken stock 1 Cup (16 tbs)
  Butter 4 Tablespoon
  Maida 2 Tablespoon
  Salt To Taste
  Pepper 1⁄4 Teaspoon
  Nutmeg powder 1⁄4 Teaspoon
  Sherry 2 Tablespoon
  Egg yolks 2
Directions

Make a white sauce by melting butter, add flour and fry for 2-3 mins.
Add milk and chicken stock, stir and cook until thick.
Add salt, pepper and nutmeg, remove from fire and mix in beaten egg yolks.
In a greased casserole, arrange a layer of potato crisps, saving some crisps.
Place layers of cheese, celery and chicken and pour sauce over these.
Arrange peach halves on top, curved side up, with the remaining crisps all around.
Sprinkle nuts and cheese and bake in a mod oven of 350° for 30 mins.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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4.03889
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1473 Calories from Fat 851

% Daily Value*

Total Fat 95 g146.8%

Saturated Fat 33.2 g166.1%

Trans Fat 0 g

Cholesterol 410.9 mg137%

Sodium 1269 mg52.9%

Total Carbohydrates 52 g17.4%

Dietary Fiber 5.6 g22.3%

Sugars 15 g

Protein 100 g199.3%

Vitamin A 31.9% Vitamin C 19.7%

Calcium 50.1% Iron 30.3%

*Based on a 2000 Calorie diet

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Poulet Aux Peches Recipe