Wine Country Chicken Stew
|Fryer chicken/Roaster chicken||3 Pound, disjointed (1 Chicken)|
|Lemon juice||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Light vegetable oil||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Thick onion slice||1 , stuck with 2 cloves|
|Cloves||2 (For Sticking Into Thick Onion Slice)|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Small whole onions||1 Dozen, peeled|
|Tiny carrots/Small carrots cut in 3-inch pieces||20|
|Half and half||1⁄4 Cup (4 tbs) (Milk And Cream In Equal Half)|
|Minced parsley||2 Tablespoon|
Sprinkle chicken with lemon juice and season with salt and pepper.
Dust with flour, shake off excess, and brown chicken lightly in about 1 tablespoon light vegetable oil.
Transfer to deep kettle or flameproof casserole and add water, wine, onion slice with cloves, carrot slices, bay leaf, marjoram and about 1/2 teaspoon salt.
Cover and simmer gently until chicken is tender, 30 to 45 minutes.
Remove chicken to a warm bowl, cover, and keep warm.
Parboil onions in boiling salted water 5 minutes and add to broth along with carrots.
Cover and cook until both are tender, 20 to 25 minutes.
Scoop out seasoning vegetables if you can, but it's not too important.
Skim fat from top of broth.
Gradually blend 2 tablespoons flour into the half-and-half to form a smooth creamy paste.
Blend in egg yolk.
Stir 2 or 3 spoonfuls of hot broth into this, then stir mixture back into hot broth.
Stir with whisk over low heat until sauce thickens, about 2 minutes.
Add 1 teaspoon (or to taste) fresh lemon juice and more salt, if needed.
Return chicken to sauce and heat for a few moments, but do not boil.
Serve from casserole or deep serving dish.
Sprinkle with parsley.