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Chicken with Cream Sauce

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

7 hrs

Ready

7 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 large chicken
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1 each celery stalks
halved
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1 small onions
halved
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4 sprigs parsley leaves
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2 each cloves
whole
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1 each carrots
peeled, halved
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1 teaspoon salt
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1 small bay leaves
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½ teaspoon thyme
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1 x water
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Sauce
4 tablespoons butter
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1 cup chicken broth
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teaspoon black pepper
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½ cup cream
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½ cup all-purpose flour
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½ teaspoon salt
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¼ cup parsley leaves
chopped
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Ingredients

Amount Measure Ingredient Features
1 large chicken
* Camera
1 each celery stalks
halved
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1 small onions
halved
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4 sprigs parsley leaves
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2 each cloves
whole
* Camera
1 each carrots
peeled, halved
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5 ml salt
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1 small bay leaves
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2.5 ml thyme
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1 x water
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Sauce
6E+1 ml butter
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237 ml chicken broth
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0.6 ml black pepper
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118 ml cream
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118 ml all-purpose flour
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2.5 ml salt
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59 ml parsley leaves
chopped
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Directions

Put the chicken in the crockpot and cover with water.

Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot.

Cover and cook on LOW for 7 to 9 hrs.

Melt 4 Tablespoon butter in a medium saucepan.

Stir in flour and cook over low heat for several mins.

Gradually stir in stock.

Simmer until smooth. Add salt, pepper, parsley and cream.

Remove chicken from pot, slice and serve with the creamy sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 17164% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 727mg 30%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 58% Vitamin C 24%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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