Ingredients
Yield: 4 servings
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1
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chicken, cut into quarters
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½
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cups
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fennel
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½
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cups
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celery root
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½
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cups
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endive
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4
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tablespoons
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butter
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1
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onion
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some
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salt
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1½
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cups
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chicken stock
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1
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cup
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cream
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Posted by Art99 on Nov 17, 2010
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Instructions
Heat the butter. Add the chicken, bone side down, and cook just until the meat turns white; do not brown. Turn and cook on the other side until the flesh is white.
Add the vegetables, pushing them into the spaces between the chicken pieces. Add the salt, stock, and cream. Bring the liquid to a boil, then lower the heat so it simmers. Cover and cook for 40 minutes. Turn the chicken pieces over every 10 minutes as they cook. Serve with rice or noodles.
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