Parisian Chicken

By LPGerrald

Dennis isn't much of a chicken fan, but he loves this dish!

Ingredients

• whole chicken
• 1 carrot, cut into chunks
• 1 onion, quartered
• 1 bay leaf
• 6 peppercorns
• 1 tablespoon salt
• 1 can (10 1/2 ounces) condensed cream of mushroom soup
• 1 can (10 1/2 ounces) condensed beef broth
• 1/4 cup butter
• 1 egg yolk
• 1 tablespoon cornstarch
• 1/4 cup water
• cooked rice

Details

Servings 4

Preparation

Step 1

In large kettle, place chicken, carrot, onion, bay leaf, peppercorns and salt. Add water to cover chicken. Cover and simmer until chicken is tender, about 1 hour. Drain and reserve broth for future use. Cool chicken, then debone. Cut meat into chunks. In a saucepan combine soups and butter. Bring to a simmer. Beat egg yolk, cornstarch and water until smooth. Stir into soups gradually. Heat, stirring, until bubbly and thickened. Fold in chicken and serve over rice.