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Grandma Cocard's Creamy Chicken

The authentic recipe for Grandma Cocard's famous creamy chicken, who ran an inn in Bresse.

Public
Course: Main course
Preparation time: 30 minutes
Cost per serving: 2,37 €
Energy: 880 kcal / serving

Instructions

  • 1.   Prepare the broth. In a large saucepan, brown the carcass, neck, and wings with a little butter for a few minutes. Add 1.5 liters of salted water. Add thyme and bay leaf, and bring to a boil. Set aside.
  • 2.   Sauté the chicken and minced onion in a Dutch oven with a little butter. When they start to brown, coat the chicken pieces with flour and continue cooking until golden.
  • 3.   Pour the hot broth over the chicken and add the white wine. Simmer for 1 hour, or longer depending on the size of the chicken.
  • 4.   Mix the heavy cream and beaten egg yolk, pour into the Dutch oven. Remove from heat. Serve the chicken hot.

Ingredients for servings

  • 1 chicken
  • 1 large onion
  • 50 g of butter
  • 2 tablespoon of flour
  • ½ glass of white wine
  • 50 cl of thick sour cream
  • 1 egg yolk
  • 10 g of butter
  • 1 stalk of thyme
  • 1 bay leaf

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    880 kcal
    44 %
  • Fat
    62,99 g
    90 %
  • of which saturated
    37,28 g
    186 %
  • Carbohydrates
    9,46 g
    4 %
  • of which sugar
    ?
    ?
  • Protein
    62,97 g
    126 %
  • Fibers
    0,85 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference