Poached chicken in cream sauce with rice
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Poached chicken in cream sauce with rice
  Chicken    Rice    French    Poultry    Creams    Sauces  
Last updated 6/12/2012 1:18:22 AM. Recipe ID 49192. Report a problem with this recipe.
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      Title: Poached chicken in cream sauce with rice
 Categories: French, Poultry
      Yield: 4 Servings
 
  2 1/2 lb Chicken,trussed
      5 c  Water or chicken broth
      1    Bay leaf
      1    Small onion,peel and stick t
      2    Allspice berries
      1    Large carrot,peeled and hald
      3    Large stalks celery
      6    Black peppercorns
      2    Sprigs fresh thyme
           Salt and pepper
      1 c  Rice
      2 tb Butter
      2 tb Flour
      1 c  Heavy cream
    1/2    Juice of lemon
    1/8 ts Grated nutmeg
           Pinch of cayenne
 
  1. Place the chicken in a small kettle or large saucepan and add the
  water,bay leaf,onion with
  cloves,allspice,carrot,celery,peppercorns,thyme and salt to
  taste.Bring to a boil and partly cover. Simmer 30 min. 2. Remove the
  chicken,carrot,and celery from the kettle and keep hot.Strain the
  cooking liquidand reserve it.Discard the flavorings. 3. Place the
  rice in the saucepan and add 2 c. of the reserved cooking liquid.
  Bring to a boil,cover and cook 20 min. 4. Meanwhile,melt the butter
  in another saucepan and add the flour, stirring with a wire whisk.
  Add 1 c. of the reserved chicken cooking liquid,stirring rapidly with
  the wire whisk. Cook for 5 min. Stir in the cream and continue
  cooking about 10 min. Add the lemon juice,nutmeg,cayenne and salt and
  pepper to taste. 5. Untruss the chicken and remove the skin(except
  the wing skin). Cut the carrot and celery into 2-in pieces. 6.
  Arrange the rice on a warm serving platter. Place the chicken,carrots
  and celery on the rice. Spoon the sauce over the chicken and serve.
 




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Recipe ID 49192 (Apr 03, 2005)

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