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Meats, Eggs Polish Frugal02 4 Servings

INGREDIENTS

** {Potrawka Z Kurczaka
Polska}
3 1/2 lb Frying chicken, quartered
2 c Water
1 Celery stalk, chopped
1 Carrot, chopped
1 T Fresh parsley, chopped
1 oz Dried mushrooms
such as porcini boletus
or cepe
2 T Butter
2 T All-purpose flour
1/2 c Dry white wine
2 Egg yolks
Freshly-ground black pepper
to taste
Salt, to taste

INSTRUCTIONS

Soak the mushrooms for 1/2 hour in 1 cup of warm water. Drain them
through a fine strainer, reserving the water. Chop the mushrooms. Add
the celery, carrot, parsley, mushrooms, along with the strained
soaking water. Add a bit of salt and pepper to taste and simmer the
whole, covered, for about 1 hour. Mix the butter and flour and cook
together to form a roux. Remove the chicken to a heated platter and
thicken the pan liquid with the roux. Add the wine and bring the  sauce
to a simmer. Remove the pan from the heat. Place the egg yolks  in a
2-cup glass measuring cup and add about 1/2 cup of the sauce,  stirring
all the time. Blend this mixture into the sauce in the pot,  then
return the chicken to the pot. Test for salt and pepper. Heat  the dish
to serving temperature, but do not simmer or the eggs will  curdle.
Comments: When I first tried this dish the kitchen was filled with a
marvelous smell. It made me think of my Polish grandmother -- and  then
I remembered I didn't have a Polish grandmother. This chicken  dish
will make you wish you did have such a lady in your background.  Recipe
Source: THE FRUGAL GOURMET by Jeff Smith From the 01-08-1992  issue -
The Springfield Union News  Formatted for MasterCook by Joe Comiskey,
aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
07-10-1994  Recipe by: Jeff Smith  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 129
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 105.3mg
Sodium: 106.4mg
Potassium: 161.5mg
Carbohydrates: 6.7g
Fiber: 1g
Sugar: 1.7g
Protein: 2.3g


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