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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside. | 2. In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender. | 3. In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir. | 4. Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
fryer chicken	2	pounds	cut	1931.2044	1.1787	166.1924	134.459
leek	2		sliced	108.58	25.186999999999998	2.67	0.534
onion	1		diced	60.0	14.01	1.65	0.15
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
salt	1	1/2 teaspoons		-	-	-	-
water	5	cups		0.0	0.0	0.0	0.0
chicken bouillon granule	1	teaspoon		-	-	-	-
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
purpose flour	1	tablespoon		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
egg yolk	2			109.48	1.2206	5.3924	9.0236
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.