Chicken Stew with Onions

Ingredients

• 2 chickens, cut in pieces
• 4 cup heavy cream for serving
• 3 egg yolks
• 18 tiny young onions
• Salt
• Pepper
• 3 tablespoons butter
• 4 tablespoons flour
• Lemon juice

Method

1. 1

   Cook chickens and onions in small quantity of water.

2. 2

   When chicken is tender, remove to serving dish.

3. 3

   When onions are soft, drain from stock and reduce stock to 1.5 cups.

4. 4

   Melt butter, add flour, and very slowly, stock and cream.

5. 5

   Add egg yolks, salt, pepper, and lemon juice to taste.

6. 6

   Pour sauce over chicken and onions.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 144. The excerpt below is the record exactly as published.

CHICKEN STEW WITH ONIONS 2 chickens, cut in pieces 4 cup heavy cream for serving 3 egg yolks 18 tiny young onions Salt 3 tablespoons butter Pepper 4 tablespoons flour Lemon juice

Cook this with the app: pantry check, scaling, and the assistant.