Description
When I got married, my husband warned that it's one of his favorite dishes. The recipe I found in a French cooking book "All about the kitchen" and since cook it quite often. The chicken itself is simple to prepare, but it's all in the sauce...
Ingredients
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Carnation
5 piece
-
Chicken egg
1 piece
-
Flour
40 g
-
Sour cream
150 g
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Butter
50 g
-
Figure
250 g
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Onion
1 piece
-
Carrots
2 piece
-
Leeks
2 piece
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Chicken
1 piece
-
Mushrooms
100 g
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Nutmeg
-
Yolk egg
1 piece
Cooking
Scrape the carrots and cut into four pieces, the leeks leaving only the white part of the onion peel and stick cloves in it.
The chicken and vegetables, cover with water, season with salt and pepper, add the bouquet Garni (parsley, Bay leaf, tarragon, Basil...), this brand already xsenia said. Better to cook in a saucepan with a thick bottom. Cook for 1 hour - 1 hour 10 min.
20 minutes before end of cooking chicken in a deep pan, heat sunflower oil - 2 tbsp, throw rice, and roast it until Golden brown (careful, it burns quickly) and add the broth in which the chicken is cooked. It is necessary that the broth covers the rice around 2 fingers. If you boil, you can add more :) We peel and fry the mushrooms (forgot to take a picture).
At that time, while continuing to prepare chicken and rice, melt on low heat butter.
Add the flour.
Stir constantly, so as not to become lumpy, within a few minutes, until foaming.
Then add 0.5 liters of broth from our chicken, continuing to stir, cook for 5-10 minutes.
Then add sour cream and sauteed mushrooms, mix well and cook for another 5 minutes.
Remove the sauce from the heat, add a pinch of nutmeg and the yolk of an egg. All stir.
The chicken divided into portions, spread the rice. Pour the chicken sauce, and rice. So even tastier.
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