Ingredients
Equipment
Method
- Peel and slice the carrots into rounds, clean and slice the mushrooms, finely chop the onion, crush the garlic, and cut the chicken into bite-sized pieces.
- Melt 20g of butter in a large pot over medium heat, add the chicken pieces, and sear until golden on all sides, then remove and set aside.
- In the same pot, add the remaining butter and soften the onions, garlic, carrots, and mushrooms for about 5 minutes.
- Sprinkle the flour over the veggies, stir well to coat, and cook for another 2 minutes.
- Slowly pour in the chicken stock while whisking to avoid lumps, and stir until the sauce thickens.
- Return the chicken to the pot, add the bouquet garni, cover, and simmer on low heat for 25-30 minutes.
- Whisk the cream, egg yolk, and lemon juice together, stir into the sauce off the heat, being careful not to boil.
- Taste and adjust seasoning with salt and pepper, remove the bouquet garni, garnish with parsley, and serve hot.
Nutrition
Calories: 350kcalCarbohydrates: 12gProtein: 30gFat: 18gSaturated Fat: 9gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 5mgCalcium: 60mgIron: 1.5mg
Notes
Use homemade chicken stock for better flavor. Adding lemon juice balances the cream's richness—don't skip it!
For a twist, add a splash of white wine while cooking the veggies or try alternative proteins like tofu or chickpeas for a vegetarian version.
This dish reheats well and can be frozen for up to 3 months, just remember to reheat slowly to maintain the cream's smoothness.
Tried this recipe?Let us know how it was!