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CHICKEN WITH CREAM SAUCE

Category:    Chicken, Crockpot
Yield: 6 servings
 
      1 lg Chicken                           1/2 ts Thyme
           Water                                    SAUCE:
      1    Stalk celery halved (with           4 tb Butter
           -leaves)                          1/2 c  Flour
      1    Carrot peeled & halved              1 c  Chicken stock
      1 sm Onion halved                      1/2 ts Salt
      1 ts Salt                              1/8 ts Pepper
      4    Sprigs parsley                    1/4 c  Chopped parsley
      1 sm Bay leaf                          1/2 c  Cream
      2    Whole cloves                   
 
  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.
 

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