Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Onion 4 sm Turnips, peeled and
2 cl Garlic -quartered
3 Sprigs parsley 4 sm Leeks*
1 ts Tarragon 2 tb Flour
3 lb Chicken 1/2 c Heavy whipping cream
1 1/2 c Dry white wine 2 Egg yolks
1 c Chicken broth 2 ts Prepared white horseradish
1 ts Salt -(or 3 ts)
4 Carrots, scraped

*cleaned and blanched in boiling water for 5 minutes.

Preheat oven to 325. Place onion, garlic, parsley and tarragon in
cavity of chicken; truss. Place chicken in large Dutch oven. Add
wine, broth and salt. Bring to a boil. Cover and bake in oven for 45
minutes. Add vegetables. Bake, covered, 30 minutes longer. Transfer
chicken and vegetables to serving platter and keep warm. Whisk flour
into cream. Skim any fat from pan juices. Stir cream into pan juices
and heat until thickened. Add a few tablespoons gravy to egg yolks,
then add egg yolks to pan. Heat, stirring constantly, until hot but
not boiling. Add horseradish. Serve sauce separately with chicken. 4
servings.

Creative Cooking: Poultry Entered by Carolyn Shaw 2/95
Submitted By CAROLYN SHAW On 04-04-95

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