Ingredients:
• 1 chicken, cut up
• 8 cups water
• 1 onion, peeled and diced
• 4 carrots, sliced
• 1 celery stalk, sliced
• 1 leek, sliced
• 6 garlic cloves, skin on
• 1 bay leaf
• 1/4 teaspoon thyme
• 1/4 teaspoon tarragon
• 32 oz cream
• 3 TB spoons sour cream
• 2 teaspoons lemon juice
• salt, pepper
• cooked rice
Directions:
• Bring water to boil.
• Add bay leaf, thyme and tarragon.
• Add chicken thighs and vegetables.
• Boil for 25 minutes.
• Meanwhile in another pot, bring cream to boil and start simmering.
• Add chicken breast to the simmering broth.
• Continue cooking chicken for 20 more minutes.
• Do not forget to mix the cream, it should be thickening by now.
• Remove chicken from pot and set aside.
• Take the skin off the chicken.
• Discard vegetables from the broth.
• Return broth to the pot.
• Continue simmering for 10 minutes, until the broth reduced by half.
• Combine reduced cream and reduced broth together.
• Mix.
• Add sour cream, salt, pepper and lemon juice.
• Mix.
• Return chicken to the pot and simmer for 3 more minutes.
• Serve over cooked rice.
Loren
January 6, 2014 at 5:01 pmHahaha love it. I j’adore these 20 min too, I stir one hand and sip my wine with another!! Looks very yummy too. x