Directions:
- Combine thyme, peppercorns, parsley, and bay leaf in a cheesecloth bag. Combine boiling water, chicken, herb bag, salt, and pepper in a large Dutch oven. Cover and let stand 10 minutes. Remove chicken and herb bag; set aside. Strain liquid; set aside.
- Add 3 tablespoons water to Dutch oven; gradually add flour, stirring to blend thoroughly. Add chicken, herb bag, and reserved liquid. Cover and simmer for 30 minutes. Add mushrooms and onions to chicken mixture. Cover and simmer an additional 30 minutes.
- Remove chicken to a serving platter; keep warm. Discard herb bag.
- Combine yolks and lemon juice. Gradually stir a small amount of hot broth mixture into yolk mixture; add to remaining hot mixture, stirring constantly. Cook over low heat 2 minutes or until thickened. Pour sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 840.44 Kcal (3519 kJ) | ||
| Calories from fat | 664.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.85g | 114% | |
|---|---|---|---|
| Cholesterol | 288.21mg | 96% | |
| Sodium | 457.41mg | 19% | |
| Potassium | 396.51mg | 8% | |
| Total Carbs | 6.85g | 2% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 32.21g | 64% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 2.9mg | 16% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 205.22 Kcal (859 kJ) | ||
| Calories from fat | 162.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.03g | 114% | |
|---|---|---|---|
| Cholesterol | 70.38mg | 96% | |
| Sodium | 111.69mg | 19% | |
| Potassium | 96.82mg | 8% | |
| Total Carbs | 1.67g | 2% | |
| Sugars | 0.63g | 10% | |
| Dietary Fiber | 0.33g | 5% | |
| Protein | 7.86g | 64% | |
| Vitamin C | 1.3mg | 9% | |
| Iron | 0.7mg | 16% | |
| Calcium | 13.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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