King's Chicken

This spruced up chicken and gravy reminds me of visits to a friends house and making a spoon stand up in a pot.  Served over rice, noodles or crusty bread, this makes a very nice meal and even better leftovers.  Makes 8 servings.

  1 1/2 Lb Chicken Thighs                                                      4 Tbl Butter

  4 C Chicken Stock                                                              4 Tbl Cake Flour

  1 Tbl Butter                                                                        2 Tsp Tarragon

  1/4 Cup Celery                                                                   1 Tsp Thyme

  1/2 Cup Carrots                                                                     Pinch Nutmeg

  1/2 Cups Bell Pepper                                                             To Taste Salt

  8.5 Oz Peas                                                                          To Taste Pepper

Boil the chicken in a large pot of water until no longer pink.  Remove chicken, cool slightly.  Remove and discard skin and bones.  Shred chicken, set aside.

Heat 1 Tbl butter sauté the celery and carrots for about 5 minutes.  Add 2 cups chicken broth.  Cook over medium heat for 5 minutes. Add red pepper and cook additional 3 minutes. Remove vegetables from broth, toss in peas and set aside.

Melt 4 Tbl butter or margarine in a large, heavy saucepan. Add flour and whisk together, cooking over low heat until smooth, about 2 minutes.  Add 1 cup of broth, whisking constantly until smooth.  Add a second cup of broth, whisking constantly until smooth.  Add the tarragon, thyme, nutmeg, salt and pepper.  Cook until thickened then whisk into vegetable mixture.  Add reserved chicken and cook for 5 minutes to heat through.  Serve over hot rice or noodles.

Per Serving: 326 Cal (50% from Fat, 37% from Protein, 13% from Carb); 30 g Protein; 18 g Tot Fat; 8 g Sat Fat; 6 g Mono Fat;  10 g Carb; 2 g Fiber; 1 g Sugar; 37 mg Calcium; 3 mg Iron; 1018 mg Sodium