Stewed Chicken French Style - cooking recipe

Ingredients

1 tender young chicken (2 to 2 1/2 lb.)
4 medium carrots, finely minced
4 small onions, finely minced
1 tsp. chopped parsley
2 Tbsp. sweet butter
1 tsp. salt
1 c. sweet cream
1 Tbsp. cream sauce

Preparation

Cut chicken in 4 pieces.
Boil carrots and onions for 5 minutes, then drain.
Put the butter in a saucepan with the carrots, onions, parsley and the chicken seasoned with salt.
Heat for a few minutes until the meat becomes firm, but not brown.
Then add the cream and let boil gently for 25 to 30 minutes.
Remove the chicken to the serving dish.
Finish by adding a little more cream or if the sauce is not thick enough, add 1 tablespoon of cream sauce or cognac.
Pour over the chicken.
Serves 2.