2 to 3 double chicken breasts, or 1 chicken, cut up 1/4 cup of peanut or vegetable oil 1 carrot, diced 1 stalk celery, diced 1 medium onion, halved bay leaf a pinch of rosemary 1 1/2 cups of hot chicken stock 1 teaspoon of salt 1 egg yolk 1/4 cup of cream 2 tablespoons of butter 2 1/2 tablespoons of flour salt and pepper to taste
Heat oil in frypan and brown chicken pieces, discard oil. Transfer to pot. Add carrot, onion, bay leaf, rosemary, stock and salt. Cover and cook on LOW for 8 - 10 hours or until vegetables are tender (veggies should be covered by liquid). Remove chicken from pot and keep warm. Strain stock. Beat egg yolk and cream together. Melt butter and stir in flour smoothly. Add stock to butter flour mixture and cook in saucepan, stirring constantly until thickened. Add egg/cream mixture and stir to blend well. Season to taste. Pour over chicken pieces and vegetables. Serve with rice. Serves 4
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