Recipe

Poulet Papa Bergerand Chicken In Curry Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 2 years, 4 months ago During my mom's search for my favorite French food memory, she added this dish to her repertoire. It makes the best ever poached chicken I have ever tasted. I use this poaching method anytime I need cooked chicken for salads or as a crepe filling. ... More Prep:20m Cook:90m Servings:4	Notyourmomm
	poached chicken curry cream sauce french country

Does this look good? Yeah! / Nope

Fans

snufflebun

Ingredients

3 1/2 lb. chicken

2 small carrots, coarsely chopped

3 medium onions, diced / divided use

1 large clove of garlic, mashed

8 sprigs of parsley

1 stalk of celery with leaves, chopped

1 bay leaf

6 sprigs of fresh thyme

1/2 teaspoon of whole peppercorns

1 1/2 teaspoons of salt

8 cups of fresh cold water

2 cups of Chablis

3 tablespoons of butter

1 large apple, peeled and chopped

1 generous tablespoon of curry powder (fresh and best quality)

3 tablespoons of flour

1/2 cup of heavy cream

1/4 teaspoon of salt

1 teaspoon of lemon juice

Plain steamed rice

Tiny Peas steamed with lettuce (Posted)

Directions

Into a large soup kettle put the chicken, breast side down, legs tied.

Add the veggies, (reserve one chopped onion for sauce) water and Chablis.

Bring liquid to a boil, cover, reduce heat to low/medium and poach the chicken for 50 minutes.

Keep hot in the chicken broth.

In a separate skillet, heat the butter and saute the apple and the reserved chopped onion and cook over moderate heat for 3 minutes, stirring occasionally.

Stir in the curry powder and cook a few minutes more.

Stir in the flour and cook out the raw flour taste.

Gradually stir in 2 cups of the hot chicken stock and cook over low heat 20 minutes, stirring occasionally.

Strain sauce through the sieve and return to low heat.

Stir in 1/2 cup cream, season with salt and 1 teaspoon of lemon juice.

Remove chicken from remaining stock and cut in quarters. Arrange the chicken around a mound of rice and pour the sauce over the chicken pieces.

* Strain and refrigerate the stock for another use.*

adapted from the Vincent Price Treasury of Cooking

Recent Gawkers

eri

dagny

omegsa

pleclare

bonjody

trishess

robertg

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

lor 2 years, 1 month ago said:
This recipe reminds me of one I ate as a child as well. Thank you so very much for sharing it!

cabincrazyone 1 year, 10 months ago said:
This sounds like a nice curry flavor without developing second degree burns. I love mild curry. Thanks

bonjody 1 year, 6 months ago said:
Sounds fantastic. We only eat the breast of a chicken so wouldn't quarter it, but no matter...the breast meat will be tender and tasty cooked as suggested. Thanks!

Add a Comment