1 large farm chicken
1 onion
1 white part of leek
2 carrots
2 white parts of celery
2 dl cream
bouquet garni ( thyme, bay leaf parsley )
1 clove
salt & pepper
1 tbs cornstarch*
Divide the chicken in four. Pierce the onion with cloves. Then put the onion with the four pieces of chicken and bouquet garni in a large pot of water and bring to the boil .
Poach the fillets for about 30 m, the thighs for 45 m.
Peel the winter roots. Add to the chicken. Poach for 5 m.
Meanwhile, cook the peeled potatoes in plenty of salted water. Drain and keep warm.
Remove chicken, vegetables, onion and the bouquet garni from the water.
Reduce the sauce reduce until about 4 dl. Add the cream (and cornstarch*).
Season with salt and pepper.
Add the chicken, potatoes and vegetables.
Warm briefly and serve.
Poach the fillets for about 30 m, the thighs for 45 m.
Peel the winter roots. Add to the chicken. Poach for 5 m.
Meanwhile, cook the peeled potatoes in plenty of salted water. Drain and keep warm.
Remove chicken, vegetables, onion and the bouquet garni from the water.
Reduce the sauce reduce until about 4 dl. Add the cream (and cornstarch*).
Season with salt and pepper.
Add the chicken, potatoes and vegetables.
Warm briefly and serve.
*Optional.
