Chicken With Cream Sauce
Ingredients
1 large chicken
1 stalk celery halved (with leaves)
1 small onion halved
4 sprigs parsley
2 whole cloves
1 carrot peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme
water
Sauce:
4 Tbs butter
1 cup chicken stock
1/8 tsp pepper
1/2 cup cream
1/2 cup flour
1/2 tsp salt
1/4 cup chopped parsley
Instructions:
Put the chicken in the crockpot and cover with water. Add celery, carrot, onion
and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese
cloth, add to the pot. Cover and cook on LOW for 7-9 hrs.
Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for
several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper,
parsley and cream. Remove chicken from pot, slice and serve with the creamy
sauce.