Parisian Chicken

By LPGerrald

Dennis' favorite!

Ingredients

• 2 whole chickens
• 1 carrot, sliced
• 1 onion, sliced
• 1 bay leaf
• 6 peppercorns
• 1 tablespoon salt
• 1 can (10 1/2 oz) cream of mushroom soup
• 1 can (10 1/2 oz) beef broth
• 1/4 cup butter
• 1 egg yolk
• 1 tablespoon cornstarch
• 1/4 cup water

Preparation

Step 1

Cook chicken, carrot, onion, bay leaf, peppercorns and salt in large pot about 2 hours, until meat is very tender. Drain and reserve broth for future use. Remove skin and bones from chicken and tear into pieces.

In a saucepan, combine soups and butter. Beat egg yolk, cornstarch and water until smooth. Stir into soups gradually. Heat, stirring, until sauce bubbles and thickens. Add chicken. Serve over rice.