Directions:
- Cut the chicken into 2 inches pieces. Brown carrots cut into 1 cm large pieces on butter In a pan.
- Drain them and than brown chicken in same butter. Add 1 cup chicken stock, the carrots a “bouquet garni” (thyme, sage, cloves, bay leaf), some salt and pepper. Bring to the boil, reduce the heat, cover the pan and cook gently for 45 minutes.
- Remove the chicken pieces and keep them hot.
- Mix 2 egg yolks with a pinch of caster (superfine) sugar and 200 g double (heavy) cream, 1 tablespoon white wine vinegar, and a few drops of a chicken stock.
- Pour into the pan and mix with the pan juices. Heat it without boiling (not over 74°C) so that sauce thickens a little.
- Serve the chicken coated with the sauce and sprinkled with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.05 Kcal (268 kJ) | ||
| Calories from fat | 44.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 8% | |
|---|---|---|---|
| Cholesterol | 31.51mg | 11% | |
| Sodium | 99.24mg | 4% | |
| Potassium | 87.39mg | 2% | |
| Total Carbs | 1.37g | 0% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 3.52g | 7% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 151.7 Kcal (635 kJ) | ||
| Calories from fat | 105.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.68g | 8% | |
|---|---|---|---|
| Cholesterol | 74.62mg | 11% | |
| Sodium | 235.05mg | 4% | |
| Potassium | 206.98mg | 2% | |
| Total Carbs | 3.24g | 0% | |
| Sugars | 1.53g | 3% | |
| Dietary Fiber | 0.85g | 1% | |
| Protein | 8.33g | 7% | |
| Vitamin C | 3.7mg | 3% | |
| Vitamin A | 0.3mg | 4% | |
| Iron | 0.6mg | 1% | |
| Calcium | 25.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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