Poached Chicken In Cream Sauce With Rice

Nowhere in the New Testament do any of the Greek words translated “fellowship” imply fun times. Rather, they talk of, for example, “The fellowship of the ministering to the saints” (2 Cor. 8:4) as sacrificial service and financial aid (see for example, 1 Tim. 6:18). Elsewhere, Paul was thankful for the Philippian believers’ “fellowship in the gospel” (Phil. 1:5), for he knew that “inasmuch as both in my bonds, and in the defense and confirmation of the gospel, ye all are partakers (same word as fellowship) of my grace” (Phil. 1:7). This sort of fellowship may even bring persecution. We are to emulate Christ’s humility and self-sacrificial love (Phil. 2:5-8) through the “fellowship of the Spirit” (Phil. 2:1). In some way known only partially to us, we have the privilege of knowing “the fellowship of His sufferings, being made conformable unto His death” (Phil. 3:10), and even the communion (i.e. fellowship) of the blood...and body of Christ” (1 Cor. 10:16) (J.D. Morris).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	French, Poultry	4	Servings

INGREDIENTS

2 1/2	lb	Chicken, trussed
5	c	Water or chicken broth
1		Bay leaf
1		Small onion, peel and stick t
2		Allspice berries
1		Large carrot, peeled and hald
3		Large stalks celery
6		Black peppercorns
2		Sprigs fresh thyme
		Salt and pepper
1	c	Rice
2	T	Butter
2	T	Flour
1	c	Heavy cream
1/2		Juice of lemon
1/8	t	Grated nutmeg
		Pinch of cayenne

INSTRUCTIONS

Place the chicken in a small kettle or large saucepan and add the
water,bay leaf,onion with
cloves,allspice,carrot,celery,peppercorns,thyme and salt to
taste.Bring to a boil and partly cover. Simmer 30 min. 2. Remove the
chicken,carrot,and celery from the kettle and keep hot.Strain the
cooking liquidand reserve it.Discard the flavorings. 3. Place the  rice
in the saucepan and add 2 c. of the reserved cooking liquid.  Bring to
a boil,cover and cook 20 min. 4. Meanwhile,melt the butter  in another
saucepan and add the flour, stirring with a wire whisk.  Add 1 c. of
the reserved chicken cooking liquid,stirring rapidly with  the wire
whisk. Cook for 5 min. Stir in the cream and continue  cooking about 10
min. Add the lemon juice,nutmeg,cayenne and salt and  pepper to taste.
5. Untruss the chicken and remove the skin(except  the wing skin). Cut
the carrot and celery into 2-in pieces. 6.  Arrange the rice on a warm
serving platter. Place the chicken,carrots  and celery on the rice.
Spoon the sauce over the chicken and serve.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 393 Calories From Fat: 263 Total Fat: 29.8g Cholesterol: 96.8mg Sodium: 970.5mg Potassium: 476.7mg Carbohydrates: 22.2g Fiber: 1.6g Sugar: 3.3g Protein: 9.5g