Cream of Chicken Pepperpot Recipe

Name: Cream of Chicken Pepperpot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons kosher salt; 1 teaspoon peppercorn; 3 carrots, coarsely chopped; 1 onion, coarsely chopped; 1 celery rib, coarsely chopped; 1 gallon cold water; 1 whole fryer chicken; oil, for, sauteing; ½ cup finely diced yellow bell pepper; ½ cup finely diced red bell pepper; ½ cup finely diced green bell pepper; ½ cup butter; ½ cup flour; 1 pint heavy cream; salt; black pepper; Tabasco sauce

Servings: persons

2 tablespoons kosher salt
1 teaspoon peppercorn
3 carrots, coarsely chopped
1 onion, coarsely chopped
1 celery rib, coarsely chopped
1 gallon cold water
1 whole fryer chicken
oil, for, sauteing
½ cup finely diced yellow bell pepper
½ cup finely diced red bell pepper
½ cup finely diced green bell pepper
½ cup butter
½ cup flour
1 pint heavy cream
salt
black pepper
Tabasco sauce

1
Add salt, peppercorns, carrot, onion and celery to water.
2
Bring to a boil, reduce heat to a simmer and cook chicken until meat is tender, about 2 hours.
3
Skim impurities from top of water as the chicken cooks.
4
When done, strain remaining stock and set aside.
5
Remove meat from bones and set aside.
6
Saute diced bell peppers.
7
Stir in reserved chicken, set aside.
8
In a skillet, combine butter and flour.
9
Cook over low heat until the mixture is thick and golden, about 1/2 hour.
10
To reserved stock add cream, chicken and peppers and salt and pepper to taste.
11
Bring to a boil.
12
Whisk in flour and butter mixture.
13
Add Tabasco to taste.
14
Simmer until flavors blend.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons kosher salt, 1 teaspoon peppercorn, 3 carrots, coarsely chopped, 1 onion, coarsely chopped, and more.

Yes, Cream of Chicken Pepperpot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Chicken Pepperpot

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