Poularde au Riz Sauce Suprême

Name: Poularde au Riz Sauce Suprême (Chicken with Rice and Cream Sauce)
Yield: Serves 4–5.
Cuisine: France
Ingredients: 1 onion, studded with four cloves; a sliver of garlic (optional); 2 carrots, sliced; salt, a few peppercorns; 55 g(2 oz) butter; 275 ml(½ pt) single cream; a squeeze of lemon juice; finely chopped parsley; 30 g(1 oz) flour; 1½–2 kg(3–4 lb) roasting chicken; a bouquet of fresh herbs; 2 slices of unsmoked bacon; 2 egg yolks; 285 g(10 oz) round-grain white rice

Chicken with Rice and Cream Sauce

Preparation info

Serves
4–5
.

Difficulty
Medium

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

The cold, bumpy Channel crossing had left us feeling distinctly delicate. How gladly we sat down in a small, unpretentious restaurant in Normandy. This beautifully prepared dish arrived and it could not have been a more perfect restorer.

Ingredients

1½–2 kg(3–4 lb) roasting chicken
2 slices of unsmoked bacon

Europe
France
Main course
Mediterranean

Method

Place the chicken in a flameproof casserole. Remove the rinds from the bacon and place inside the bird; wrap the slices over the breast meat.

Add the cloved onion, carrots, garlic, bouquet garni, some salt and the peppercorns. Pour in the stock and make up with cold water to just cover the legs of the chicken. Bring everything to the boil, turn down the heat and cover the pan. Poach the