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Chicken Souvaroff
Poularde à la Souvaroff

Serves: 6 : 6

Directions
Wash chicken and pat dry. Sprinkle inside and out with salt and pepper. Cook rice in boiling water for 18 minutes. Drain and rinse in cold water. Dice foie gras. Mix rice, foie gras and Champagne. Season to taste with salt and pepper. Stuff chicken with mixture and skewer or sew openings. Place chicken in shallow baking pan. Brush chicken with some melted butter. Roast in 350º F oven for 1 1/2 to 2 hours or until leg moves up and down easily. Brush chicken with butter several times during roasting. Drain pan juice into saucepan. Stir in flour. Gradually stir in chicken broth and Madeira. Stir over medium heat until sauce thickens and bubbles. Season to taste with salt and pepper. Carve chicken and serve stuffing. Spoon sauce over each serving. If desired, garnish platter with baby string beans and watercress.

Recipe Contributed By
JDV

Recipe Category: Chicken


Ingredients
1 roasting chicken, about 6 lbs.
Salt and pepper
1 cup rice
7 block duck foie gras Available Online
1/2 cup Champagne
1/2 cup butter, melted
1/3 cup flour
2 cups chicken broth
1/2 cup Madeira wine




Items Available For This Recipe



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