Classic Poached Chicken in Cream Sauce (Poule au Pot)

• 4 carrots, peeled and halved
• 4 leeks, white and light green parts only, halved lengthwise and thoroughly rinsed
• 1 3 1/2 -pound chicken, left whole
• Salt and freshly ground black pepper
• 4 small onions (about 2 inches in diameter), peeled
• 4 small turnips (about 2 1/2 inches in diameter), peeled and halved
• 4 cloves garlic, peeled
• 1 bouquet garni (sprig of thyme, sprig of parsley, 1 bay leaf and 5 peppercorns tied in cheesecloth)
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup heavy cream
• Juice of 1 lemon
• Cooked rice or noodles, for serving
• 1/4 cup sliced chives

1. Spread the carrots and leeks across the bottom of a large soup pot.
2. Season the chicken with salt and pepper to taste and add to the pot.
3. Add the onions, turnips, garlic and bouquet garni.
4. Add water to cover and bring to a boil.
5. Reduce the heat to low and simmer, partly covered, until a leg pulls easily away from the body, about 1 hour.
6. Transfer the chicken to a cutting board and remove the skin.
7. Detach the legs and wings and separate the drumsticks from the thighs.
8. Remove the breast, discard the bones and slice the meat thinly.
9. Cover and keep warm.
10. Transfer all the vegetables in the pot to a bowl; cover and keep warm.
11. Discard the bouquet garni.
12. Return the pot to high heat and boil until the broth is reduced by half.
13. In a small saucepan over low heat, melt the butter, then whisk in the flour; do not allow to brown.
14. Gradually whisk in 1 cups of the broth, allowing the mixture to thicken.
15. Whisk in the cream and bring to a simmer.
16. Remove from the heat and stir in the lemon juice.
17. Season with salt and pepper to taste.
18. To serve, place a bed of rice or noodles in a large, deep serving dish.
19. Top with the vegetables and then the chicken.
20. Spoon the sauce over the top and garnish with chives.
21. Serve immediately.

carrots, leeks, chicken, salt, onions, diameter, garlic, bouquet garni, butter, flour, heavy cream, lemon, rice, chives

Taken from cooking.nytimes.com/recipes/11287 (may not work)