Rice with chicken "in parizhsky"

250 g rice

150 g sour cream

100 g mushrooms

50 g butter
what kind of oil to choose? we'll show

40 g flour

5 buds carnations

2 leeks

2 carrots

1 the egg yolk

1 chicken

1 head onions

1 egg

nutmeg

The secret of this dish - flavored sauce.

Peel carrots, slice it lengthwise into quarters, to use only the white part of the leeks, peel onions, stick him in the clove buds.

Pour the prepared vegetables with the chicken with water, add salt and pepper, add the Bay leaf, parsley, Basil, tarragon (bouquet Garni), cook the chicken for one hour.

For 20 minutes before end of cooking chicken sunflower oil (2 tbsp) to warm up in a pan, add the rice and fry until Browning, pour the broth from the chicken (it should cover the rice by about 2 fingers).

Mushrooms fry separately.

Melt oil separately on low heat, add the flour, stirring constantly until foam fry, pour in ? l broth from the chicken, stirring occasionally, cook for another 5-10 minutes, add sauteed mushrooms, sour cream, stir, boil 5 minutes, remove cooked the sauce from the stove, add the nutmeg, add the yolk and mix.

Served rice with chicken "in parizhsky" so the chicken is split into portions pieces, served with rice, poured with sauce.