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Poulet Au Nouille

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Ingredients
  Chicken pieces 4 Pound
  Water 4 Cup (64 tbs)
  Onion 1 , quartered
  Carrot 1 , quartered
  Celery stalk 1 , quartered
  Leek 1 , quartered
  Salt To Taste
  Whole peppercorns 6
  Water 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Oil 1 Tablespoon
  Egg noodles 10 Ounce
  Canned mushrooms 6 Ounce
  Butter 1 Tablespoon
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Chicken broth 2 Cup (32 tbs)
  Whipping cream 1 Cup (16 tbs)
  Egg yolks 2
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Butter 4 Tablespoon
Directions

Place the chicken in a pan with the water, onion, carrot, celery, leek, salt and peppercorns.
Bring to boil over high heat.
Reduce heat and cook, covered, about thirty minutes, or until the chicken is tender.
Drain, reserving the broth, and cool.
Remove the meat from the bones and cut into one-inch cubes.
Set aside.
Strain the broth and reserve.
To prepare the pasta, boil the water, salt and oil.
Add the noodles and cook according to package directions until the noodles are tender.
Drain and rinse under running cold water to stop the cooking process.
Drain.
In a heavy skillet saute the mushrooms in the butter.
Set aside.
To prepare the sauce, melt the butter in a small saucepan.
Add the flour and saute for two minutes, stirring.
Gradually add the chicken broth, stirring continuously, until thickened and creamy.
Remove from heat and stir in the cream.
Add the egg yolks, salt, pepper and nutmeg, blending well.
To assemble, combine some of the sauce with the noodles.
Transfer the noodles to a 12x18-inch, lightly oiled baking dish.
Sprinkle with some of the grated cheese.
Arrange the chicken over the noodles.
Sprinkle with salt and pepper.
Cover with the mushrooms and the remaining sauce.
Sprinkle with the remaining Parmesan cheese.
Dot with butter.
Bake at 350 degrees for about thirty minutes, or until golden brown.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Servings: 
20

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