Ingredients
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2 tablespoons vegetable oil
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2 pounds fryer or boiler chicken, cut into pieces
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2 leeks, sliced
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1 large onion, diced
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2 stalks celery, sliced
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1 ½ teaspoons salt
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5 cups water
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1 teaspoon chicken bouillon granules
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¼ teaspoon nutmeg
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1 tablespoon all-purpose flour
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1 tablespoon lemon juice
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½ cup heavy cream
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2 egg yolks
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1 tablespoon dried parsley
Directions
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Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
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In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
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In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
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Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.
Nutrition Facts (per serving)
| 341 | Calories |
| 24g | Fat |
| 7g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 341 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 9g | 44% |
| Cholesterol 162mg | 54% |
| Sodium 823mg | 36% |
| Total Carbohydrate 7g | 3% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Protein 23g | 46% |
| Vitamin C 5mg | 5% |
| Calcium 54mg | 4% |
| Iron 2mg | 11% |
| Potassium 274mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
