Poached Chicken In Cream Sauce With Rice

Chicken Recipes 'To-Go'

Chicken With Sauce Recipes

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Ingredients:

2 1/2 lb chicken,trussed
5 cup 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
1 salt and pepper
1 cup rice
2 tbsp butter
2 tbsp flour
1 cup heavy cream
1/2 juice of lemon
1/8 tsp grated nutmeg
1 pinch of cayenne

Instructions:

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.

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)