Poached free-range chicken

Name: poached free-range chicken
Cook time: 40 min
Total time: 100 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 1 (free range) chicken; 1 onion; 1 winter carrot (250 g), in thick slices; 3 bay leaves; 1 el peppercorns; 1 bush celery; 2 leeks in oblique thick rings; 30 g butter; 1 shallot shredded; 1 el flour; 3 el grated horseradish jar of 140 g; 1 cup creme fraiche 200 ml

A delicious scandinavian recipe. The main course contains the following ingredients: poultry, (free-range) chicken, onion, winter carrot ((250 g), in thick slices), bay leaves, peppercorns, celery, leeks (in oblique thick rings), butter, shallot (chopped), flour , grated horseradish (pot of 140 g) and crème fraîche (200 ml).

Ingredients

Directions

Place the chicken in a large frying pan and add the onion, the winter carrot, the bay leaves, the peppercorns and 1 tbsp salt. Pour as much water over the chicken that it is completely underneath. Bring to the boil and poach the chicken on low heat for 1 hour in the stock. Remove the chicken from the pan, pour the stock through a sieve into a pan and bring to the boil again.
Cut the bottom of the celery and peel the stems lengthways with a peeler. Cut the stems in three and halve them lengthwise. Boil the celery and leeks for 4 minutes in the stock. Scoop out the vegetables and keep warm on a plate under a lid.
Heat the butter in a frying pan and fry the shallot 3 min. Add the flour and stir everything together. Pour in 300 ml chicken broth and stir to a smooth sauce. Boil for a moment, add the horseradish and crème fraîche. Season with salt and pepper.
Defecate the chicken and cut the meat into pieces. Divide the chicken with the vegetables over 4 plates. Pour the sauce over it. Tasty with new potatoes.