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Chicken with Cream Sauce

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Submitted by Teck

YIELD

6 servings

PREP

15 min

COOK

7 hrs

READY

7 hrs

Ingredients

1 1
LARGE LARGE CHICKEN *
1 1
EACH EACH CELERY STALKS
halved
1 1
SMALL SMALL ONIONS
halved
4 4
SPRIGS SPRIGS PARSLEY LEAVES
2 2
EACH EACH CLOVES
whole *
1 1
EACH EACH CARROTS
peeled, halved
1 5
TEASPOON ML SALT
1 1
SMALL SMALL BAY LEAVES *
½ 2.5
TEASPOON ML THYME *
1 1
X X WATER *
Sauce
4 6E+1
TABLESPOONS ML BUTTER
1 237
CUP ML CHICKEN BROTH
0.6
TEASPOON ML BLACK PEPPER
½ 118
CUP ML CREAM
½ 118
½ 2.5
TEASPOON ML SALT
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 171 64% 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?
Trans-fat Free
 
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