| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
| 4 |
|
Leeks |
| 6 |
sl |
Garlic cloves |
| 6 |
oz |
Apple juice |
| 6 |
oz |
Dry white wine |
| 3 |
oz |
Brandy (optional) |
| 4 |
lg |
Chicken thighs |
| 4 |
oz |
Diced ham or |
| 4 |
oz |
Lean bacon |
| 4 |
oz |
Heavy cream |
|
|
Salt and pepper |
INSTRUCTIONS
Make a bed of the leeks, cut into large dice, including the tender
greens. Add sliced garlic, then apple juice, wine and brandy. Top
with chicken thighs and ham or bacon. Place in oven and let simmer,
uncovered, for 1 to 1 1/2 hours, or until chicken is tender.
Pour off liquid, skim fat, then boil down until it is reduced to an
intensely flavored liquid. Add cream, then taste for salt and pepper.
Beverage recommendation: Dry cider or sparkling wine.
Serves 4.
PER SERVING: 400 calories, 24 g protein, 20 g carbohydrate, 22 g fat
(10 g saturated), 106 mg cholesterol, 454 mg sodium, 2 g fiber.
From the San Francisco Chronicle, 11/3/92.
Posted by Stephen Ceideberg; November 4 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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