Name: Chicken in a blanket
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: 1 bunch of herbs - parsley, thyme and bayleaf; 1.7 litres (3 pints) chicken stock or water; 25 g (1 oz) flour; 100 g (4 oz) button mushrooms, wiped clean; 1 chicken weighing 1.6 kg (3½ lb); 3 tablespoons double cream; 1 sliced carrot; 1 sliced onion; 65 g (2½ oz) butter; 1 lemon; salt, cayenne pepper

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Florence White, the original author of this recipe, changed its title from ‘To stew young chickens’ to ‘Chicken in a blanket’, in deference to the sensibilities of a friend who thought stewed chicken sounded horrid.

In fact the chicken is not stewed but poached and served in a wonderful velvety lemon sauce.

Ingredients

1 chicken weighing 1.6 kg (3½ lb)
1.7 litres (

Method

Put the chicken stock in a casserole large enough to hold the chicken, together with the herbs, sliced carrot, onion, salt and cayenne pepper. Bring to the boil and lower the chicken into the stock; allow to poach at a gentle simmer for 20 minutes. Put in the lemon rinds, thinly pared, and the juice, and simmer for a further 20-25 minutes.

Lift out the chicken, tipping it to drain, off

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