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Add a photoServings: 4
Ingredients
- 3 lb Broiler chicken
- 6 c. Water
- 1 Tbsp. Salt
- 1 x Bay leaf
- 1 pch Thyme
- 2 sprg Parsley
- 4 x Peppercorns
- 1 x Celery stalk
- 1 x Onion studded with
- 1 whl Clove
- 2 Tbsp. Heavy cream
- 4 c. Cooked rice kept hot
- 3 x Egg yolks
- 2 Tbsp. Grated Swiss cheese
Directions
- In Dutch oven, combine water, salt, bay leaf, thyme, parsley, peppercorns, celery, and onion studded with a clove. Bring to boil. Add in chicken. Bring again to boil. Cover and simmer gently 1 1/2 hrs, or possibly till meat is very tender. Remove chicken and bone it. Reserve 1 c. cooking liquid.
- Place rice in heated ovenproof casserole. Arrange chicken on top of rice. Keep hot.
- In small, heavy saucepan, cook reserved cooking liquid. Bring to boil. Blend sauce with egg yolks. Off fire, add in cheese. Mix well. Pour over meat. Dot with butter. Broil under broiler flame till top is well browned.
- Suggested Wine: A light red wine; a chilled white wine; or possibly a rose wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 4 servings | |
| Calories 545 | |
| Calories from Fat 350 | 64% |
| Total Fat 38.9g | 49% |
| Saturated Fat 12.47g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 188mg | 63% |
| Sodium 1940mg | 81% |
| Potassium 487mg | 14% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.24g | 0% |
| Protein 44.5g | 71% |
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