Senegalese Chicken
- 1 whole chicken (about 3 1/2 lb.)
- 1 (14.5 oz.) can chicken broth
- 1 small onion, sliced
- 1/3 c. celery leaves
- 1 Tbsp. curry powder
- 2 1/2 tsp. salt
- 1/8 tsp. pepper
- milk (as needed)
- 1/2 lb. fine egg noodles
- 1 (10 oz.) box frozen peas, thawed
- 4 eggs
- 1 c. heavy cream
- 1 c. slivered almonds, toasted
- Place chicken, broth, onion, celery leaves, curry, salt and pepper in Dutch oven. Cover. Simmer, turning chicken more than halfway through cooking, 45 minutes, until tender and instant-read thermometer inserted in thigh without touching bone reads 180u0b0. Remove chicken to platter. Strain broth into 2-cup measure. Discard solids. Skim fat from liquid. Add milk to broth, if necessary, so broth measures a total of 2 cups. Remove skin and discard. Remove meat from bones. Discard bones. Cut meat into bite-size pieces and place in large bowl. Cook noodles according to directions. Add peas during last 2 minutes of cooking. Drain well.
chicken, chicken broth, onion, celery, curry powder, salt, pepper, milk, egg noodles, frozen peas, eggs, heavy cream, slivered almonds
Taken from www.cookbooks.com/Recipe-Details.aspx?id=38467 (may not work)