Stewed Chicken French Style

1. 1

   Cut chicken in 4 pieces.

2. 2

   Boil carrots and onions for 5 minutes, then drain.

3. 3

   Put the butter in a saucepan with the carrots, onions, parsley and the chicken seasoned with salt.

4. 4

   Heat for a few minutes until the meat becomes firm, but not brown.

5. 5

   Then add the cream and let boil gently for 25 to 30 minutes.

6. 6

   Remove the chicken to the serving dish.

7. 7

   Finish by adding a little more cream or if the sauce is not thick enough, add 1 tablespoon of cream sauce or cognac.

8. 8

   Pour over the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.