Potrawka Z Kurczaka Polska Polish Chicken With Mushroom
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Polish | Chicken, Polish, Poultry | 4 | Servings |
INGREDIENTS
| 1 | Frying chicken | |
| About 3 1/2 lb, quartered | ||
| 2 | c | Water |
| 1 | Stalk celery, chopped | |
| 1 | Carrot, chopped | |
| 1 | T | Parsley, chopped |
| 1 | oz | Dried mushrooms, soak 1/2 |
| Hr in 1 c water | ||
| reserve liquid | ||
| Salt, to taste | ||
| Black pepper, freshly ground | ||
| to taste | ||
| 2 | T | Butter and flour cooked |
| Together, roux | ||
| 1/2 | c | Dry white wine |
| 2 | Egg yolks |
INSTRUCTIONS
Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Place the chicken pieces in a stove-top covered casserole and add the 2 cups of water. Bring to a boil. Soak the mushrooms and drain them through a fine strainer, reserving the soaking 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 hr. 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 not to a simmer or the eggs will curdle. Posted by Dan Klepach From: Gail Shipp Date: 08-25-96 (19:06) Posted to MM-Recipes Digest V4 #335 by coop@inetnebr.com on Dec 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 90.1mg
Sodium: 105.2mg
Potassium: 133.1mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 1.5g
Protein: 1.7g