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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)