Chicken Stew with Sorrel

Portions: 12

Portion size: 1U chicken

2Vzfloz (75 mL) sauce vegetable garnish Metric Ingredients

36 36 36 36 36

as needed 36 7 oz 1 oz

36 36 36 36 36

as needed 36 200 g 30 g

Baby carrots Baby turnips Baby leeks Pearl onions Snow pea pods Chicken stock Cherry tomatoes Sorrel Butter


1. Trim and peel the baby vegetables. Poach with onions and snow peas in chicken stock. Cool. Reserve the vegetables and the stock.

2. Peel the cherry tomatoes (optional).

3. Shred the sorrel. Cook in butter until wilted.

2 qt 5 floz

to taste to taste

150 mL

150 mL 5

to taste to taste

Chickens, about 3^ lb

(1.5 kg) each Chicken stock Heavy cream, hot Liaison: Heavy cream Egg yolks Salt Pepper

Per serving:

Calories, 620; Protein, 50 g; Fat, 37 g (53% cal.); Cholesterol, 270 mg; Carbohydrates, 24 g; Fiber, 5 g; Sodium, 320 mg.

4. Cut the chickens into 8 pieces each (see Figure 12.5).

5. Simmer in the chicken stock until cooked.

6. Remove the chicken from the stock and keep warm.

7. Strain the stock and measure out 11/2 pt (750 mL), reserving the remainder for another purpose.

8. Add the hot cream to the hot stock and bring to a simmer.

9. Mix the egg yolks and the cream to make a liaison. Temper with a little of the hot stock, then add the mixture back to the stock. Also add the sorrel. Cook over low heat until lightly thickened, but do not allow to boil. Season to taste.

10. Reheat the tomatoes and the baby vegetables in their stock, then drain.

11. Plate the chicken and coat lightly with the sauce. Arrange the vegetables around the chicken.

Continue reading here: Oyako Donburi

Was this article helpful?

0 0