Creamed Chicken And Leeks
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Butter4 large
Leek (white parts only, chopped)6 cups
Chicken Broth1
Salt1 cup
Heavy Cream1 cup
Parsley (minced fresh)Directions:
1
Heat the butter in a saucepan
2
When foaming subsides, but before it gets brown add the leeks and celery and 1/4 cup of the chicken broth
3
Cover and simmer over low heat for 5 minutes; do not let it get brown
4
Add the chicken, skin side up along with bouquet garni and enough of the broth to just cover the chicken
5
Cover and simmer, over very low heat for 30 minutes or until chicken is just cooked through
6
Remove chicken from the broth; remove and discard skin and bones and cut chicken into chunks
7
Remove and discard bouquet garni
8
Puree the liquid through a food mill and return it to the saucepan
9
Add remaining broth and boil it down until reduced to 4 cups
10
Season to taste with salt and pepper
11
Add lemon juice to chicken and set in microwavable dish
12
Blend egg yolks and cream together
13
Very slowly ladle 1 cup of hot broth into the mixture
14
Return this tempered mixture to the soup and bring to under a simmer to thicken
15
Reheat chicken for a minute in microwave oven and distribute it among 4 soup plates
16
Ladle thickened broth over chicken and garnish with parsley
17
Serve over boiled potatoes or with bread