| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Casseroles, Fowl & game, To post |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Lean Bacon |
| 2 |
qt |
Water |
| 2 |
tb |
Butter |
| 1 |
|
Frying Chicken; cut up |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Cognac (3 Stars Only) |
| 3 |
c |
Burgundy |
| 1 |
c |
Canned Beef Bouillon; or more as needed |
| 1/2 |
ts |
Tomato Paste |
| 2 |
|
Clove Garlic; mashed |
| 1/4 |
ts |
Thyme |
| 1 |
|
Bay Leaf |
| 12 |
|
Braised Brown Onions; or more as desired |
| 1/2 |
lb |
Mushrooms; sauteed |
|
|
Parsley For Garnish |
INSTRUCTIONS
Remove bacon rind and cut bacon into strips. Simmer for 10 minutes in 2
quarts of water. Rinse in cold water. Dry. In heavy 10" fireproof casserole
or an electric skillet, put 2 tbs. butter. Sauté the bacon slowly in hot
butter until it is very lightly browned. Remove to a side dish. Dry the
chicken thoroughly. Brown it in the hot fat in the casserole. Season the
chicken thoroughly with salt and pepper. Return the bacon to the casserole
with the chicken. Cover and cook slowly for a few minutes. Uncover and pour
in the cognac. Averting your face, ignite the cognac with a match. Shake
the casserole back and forth for several seconds until the flames subside.
Pour the wine into the casserole. Add just enough stock or bouillon to
cover the chicken. Stir in the tomato paste, garlic, and herbs. Bring to a
simmer. Cover and simmer slowly for 25 to 30 minutes, or until the chicken
is tender and its juices run a clear yellow when the meat is pierced with a
fork. Remove the chicken to a side dish. While the chicken is cooking,
prepare the onions and mushrooms. Thirty minutes before serving, add onions
a muschooms. Serve on a hot platter. Decorate with parsley.
Serves 4
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billlspa@icanect.net
Recipe by: Mrs. Thomas P. O'Brien
Posted to MC-Recipe Digest V1 #825 by Bill Spalding <billspa@icanect.net>
on Oct 04, 1997
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