Though I have a body that had languished under great weaknesses for many years, and my diseases have been such as require as much exercise as almost any in the world, and I have found exercise the principal means of my preservation till now, and, therefore, have as great reason to plead for it as any man that I know, yet I have found that the foresaid proportion hath been blessed to my preservation, though I know that much more had been like to have tended to my greater health. Indeed, I do not know one minister in a hundred that needs so much exercise as myself. Yea, I know abundance of ministers, that scarce ever use any exercise at all, though I commend them not in this. I doubt not but it is our duty to use so much exercise as is necessary for the preservation of our health, so far as our work requires; otherwise, we should, for one day’s work, lose the opportunity of many. But this may be done, and yet the work that we are engaged in, be done too.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	8	Servings

INGREDIENTS

2		Broiler-fryers, cut up
		(2 1/2 lbs each)
1/2	c	All-purpose flour
2	ts	Salt
1/2	ts	Freshly ground pepper
3	tb	Olive oil or veg. oil
3	tb	Butter or margarine
1		Large onion, chopped
2		Cloves garlic, minced
1	c	Dry white wine
3	tb	Brandy (optional)
2		Large tomatoes, peeled/chopp OR- 1lb can tomatoes, chopp
6		Sprigs parsley
1		Bay leaf
1	ts	Leaf thyme
1/2	lb	Mushrooms, sliced, OR- 6-oz can mushrooms

INSTRUCTIONS

1.  Shake chicken pieces in a mixture of flour, salt and pepper in a
plastic bag to coat well. 2. Heat oil and butter or margarine in a
12-cup flame proff casserole
or a large skillet.  Brown chicken, a few pieces at a time, in hot
fat; remove; keep warm. 3. Saute onion and garlic in drippings until
soft; stir in wine and
brandy; bring to boiling, stirring constantly. Stir in chopped
tomatoes; arrange browned chicken pieces in casserole, spooning
sauce over. 4. Tie a bouquet garni of parsley, bay leaf and thyme in
cheesecloth;
push down into sauce; cover.  (If using a skillet, place chicken
in a 12-cup casserole; pour sauce over and add bouquet garni;
cover.) 5. Bake in moderate oven (350) 1 hour. Stir in sliced mushrooms
or
canned mushrooms and liquid.  [I saute the fresh mushrooms in
butter 1st.]  Bake 15 min. longer, till chicken is tender. Remove
bouquet garni before serving.  [I serve with hot steamed rice.] Source:
Family Circle "301 Splendid Casseroles", January 1976
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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