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  • Creamed Chicken And Leeks

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    Creamed Chicken And Leeks
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 Tbsp. butter
    • 4 lrg leeks, white parts only minced
    • 4 x celery stalks minced
    • 4 c. chicken broth - (to 6)
    • 2 whl chicken breasts on bone with skin on Bouquet garni consisting of
    • 1/2 tsp dry thyme plus
    • 1 x bay leaf plus A few parsley sprigs tied in cheesecloth Salt to taste Freshly-grnd white pepper to taste Juice of 1 lemon
    • 3 x egg yolks
    • 1/2 c. heavy cream
    • 1/3 c. chopped fresh parsley

    Directions

    1. Heat the butter in a saucepan. When foaming subsides, but before it gets brown add in the leeks and celery and 1/4 c. of the chicken broth. Cover and simmer over low heat for 5 min; don't let it get brown.
    2. Add in the chicken, skin-side up along with bouquet garni and sufficient of the broth to just cover the chicken. Cover and simmer, over very low heat for 30 min or possibly till chicken is just cooked through.
    3. Remove chicken from the broth; remove and throw away skin and bones and cut chicken into chunks. Remove and throw away bouquet garni.
    4. Puree the liquid through a food mill and return it to the saucepan. Add in remaining broth and boil it down till reduced to 4 c.. Season to taste with salt and pepper. Add in lemon juice to chicken and set in microwavable dish.
    5. Blend egg yolks and cream together. Very slowly ladle 1 c. of warm broth into the mix. Return this tempered mix to the soup and bring to under a simmer to thicken.
    6. Reheat chicken for a minute in microwave oven and distribute it among 4 soup plates. Ladle thickened broth over chicken and garnish with parsley. Serve over boiled potatoes or possibly with bread
    7. This recipe yields 4 servings.

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