Chicken with Cream Sauce
Yield
6 servingsPrep
15 minCook
7 hrsReady
7 hrsTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | large |
chicken
|
* |
1 | each |
celery stalks
halved |
|
1 | small |
onions
halved |
|
4 | sprigs |
parsley leaves
|
|
2 | each |
cloves
whole |
* |
1 | each |
carrots
peeled, halved |
|
1 | teaspoon |
salt
|
|
1 | small |
bay leaves
|
* |
½ | teaspoon |
thyme
|
* |
1 | x |
water
|
* |
Sauce | |||
4 | tablespoons |
butter
|
|
1 | cup |
chicken broth
|
|
⅛ | teaspoon |
black pepper
|
|
½ | cup |
cream
|
|
½ | cup |
all-purpose flour
|
|
½ | teaspoon |
salt
|
|
¼ | cup |
parsley leaves
chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | large |
chicken
|
* |
1 | each |
celery stalks
halved |
|
1 | small |
onions
halved |
|
4 | sprigs |
parsley leaves
|
|
2 | each |
cloves
whole |
* |
1 | each |
carrots
peeled, halved |
|
5 | ml |
salt
|
|
1 | small |
bay leaves
|
* |
2.5 | ml |
thyme
|
* |
1 | x |
water
|
* |
Sauce | |||
6E+1 | ml |
butter
|
|
237 | ml |
chicken broth
|
|
0.6 | ml |
black pepper
|
|
118 | ml |
cream
|
|
118 | ml |
all-purpose flour
|
|
2.5 | ml |
salt
|
|
59 | ml |
parsley leaves
chopped |
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.