Ingredients

4 lb. chicken pieces
3 Tbsp. butter or margarine
3 medium onions, sliced
3 carrots, sliced
1/2 C. dry sherry
1-1/4 C. chicken stock
1-1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. saffron
1 bay leaf
3 potatoes, cubed
1 egg yolk
1 C. cream

Cooking Instructions

Melt the butter or margarine in a flame-proof casserole dish. Brown chicken pieces. Remove. Saute onions and carrots in remaining butter or margarine. Return the chicken and add the sherry, chicken stock, salt, pepper, saffron and bay leaf. Cover and bake in a 350 oven for 1/2 hour. Add the potatoes, recover and cook for another 1/2 hour or until potatoes and chicken are tender. Beat the egg yolk and stir in the cream. Add a little of the pan juices, stirring constantly. Pour over the chicken, reheat in the oven for 5 minutes and serve immediately.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)