Return to Content

Steamed Chicken with Cream

Steamed Chicken with Cream
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • a 3-to-4 pound chicken, whole
  • 4 chicken livers
  • 1/2 lemon
  • salt and pepper
  • 2 cloves
  • 1 stalk celery, chopped
  • 1/2 cup water
  • 1/2 cup dry white wine
  • 1 cup cream
  • 2-3 egg yolks


Skin the chicken, but cook the skin along with it to flavor the sauce. Rub the chicken with the lemon, salt, pepper and place it in a Dutch oven with the cloves, celery, water, and wine. Cook until done, adding more water if needed. This should take about an hour in a 350 degrees F oven or over a moderate heat on top of the stove. There should be at least a half cup of broth (stock) left after cooking. Remove the chicken to a hot platter and strain the broth. Add to it the cream. Heat them together, then take from the heat and stir in the egg yolks. Stir until thick, adding some capers. Pour the sauce over the bird and garnish the platter with triangles of toast fried in butter. Place a sautéed chicken liver on each triangle. Garnish the dish with watercress.
Updated Thursday, August 30th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111