Return to Content

Steamed Chicken with Cream

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

Yield: Serves 4

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

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

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2