Chicken and Carrots in a Cream Sauce


  • 4 large chicken thighs
  • 1 onion, peeled and quartered
  • 8oz carrots, peeled and sliced
  • 1 sprig thyme
  • 1oz butter
  • 1oz plain flour
  • 8oz small mushrooms
  • Grated rind of 1 lemon
  • 4 tablespoons single cream
  • 1 egg yolk
  • Salt and pepper
  1. Put the chicken pieces and carrots in a pan with onion and cover with water and thyme. Bring to the boil and simmer for 50 minutes.
  2. Remove the chicken and carrots from the pan and keep warm. Reserve the chicken stock and discard the onion and thyme.
  3. Melt the butter in the pan and stir in the flour. Gradually add 300ml (1/2 pint) of the reserved chicken stock to make a sauce. Add the sliced mushrooms, chicken portions, carrots and lemon rind and bring up to the boil and reduce to a simmer.
  4. Blend the cream and egg yolk. Turn off the heat and add to the pan, stirring all the time.

Adjust the seasoning and spoon into a warmed serving dish. Garnish with chopped parsley.


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