Stewed Chicken
- Chicken
- Salt
- 4 ounces milk
- 1/2 tsp black pepper
- 1 egg, beaten
- 1 Tbsp flour
- 1 Tbsp milk
- Parsley, minced
- Thyme, minced
- Onion, minced
- 1 Tbsp butter
- Croutons
- Curled parsley
Cut up the chicken as if to fry. Soak in weak salt and water. If cooking for dinner, do this immediately after breakfast.
An hour and a half before dinner, place the pieces of chicken in a saucepan, covering well with water. Let it simmer slowly for about an hour. Take the chicken out with a fork and lay in a bowl.
Add 4 ounces of milk and black pepper to the broth. Let it boil up. Strain over the chicken. Rinse the saucepan and return all to the fire.
Beat the egg with the flour and 1 Tbsp of milk until quite smooth. Mince some parsley, thyme and very little onion. Stir all into the saucepan. Add the butter. Stir around and pour into a dish in which pieces of croutons have been neatly arranged. Garnish with curled parsley.
An hour and a half before dinner, place the pieces of chicken in a saucepan, covering well with water. Let it simmer slowly for about an hour. Take the chicken out with a fork and lay in a bowl.
Add 4 ounces of milk and black pepper to the broth. Let it boil up. Strain over the chicken. Rinse the saucepan and return all to the fire.
Beat the egg with the flour and 1 Tbsp of milk until quite smooth. Mince some parsley, thyme and very little onion. Stir all into the saucepan. Add the butter. Stir around and pour into a dish in which pieces of croutons have been neatly arranged. Garnish with curled parsley.
Submitted by Dec 10, 2009
15 min
30 min
45 min