Fricassee De Poulet A La Poitevine (chicken In Onion Sauc

INGREDIENTS

INSTRUCTIONS

The regional recipes of France have evolved throughout time to
complement the local wines.  Hence the rich recipes of Burgundy,
Poitou and Vendee produce wines of lesser glory and their recipes, in
consequence, are more homely-but none the less appetizing when served
with the 'little' wines of the region.  Peel the onions, quarter them
and slice thickly.  Wipe the chicken inside and out with a cloth wrung
out in boiling  water. Cut into 10 serving pieces:  2 drumsticks, 2
thighs, 2 wings  and 2 breasts halved.  Season each piece on both
sides.  Melt the  butter in a sauteuse or large frying pan over low
heat and when  foaming add the chicken and colour to the golden stage
on both sides.  Remove from the pan with a slotted spoon, cover and
keep hot.  Add  the onions to the fats in the pan, season, increase the
heat to  medium, mix well and colour to the golden stage, moving them
around  with a wooden spatula to prevent sticking and colouring too
fast.  Sprinkle with half the flour and mix in thoroughly before adding
the  remainder.  Cook for a few moments, stirring constantly, reduce
the  heat to low, add the vinegar, stir well and arrange the chicken on
top. Cover and cook slowly for about 40 minutes until the chicken is
tender and the moisture from the onions has made the sauce.  During
this time shake the pan frequently and do not lift the lid except to
stir the ingredients twice.  Correct the seasoning if necessary and
serve very hot with plain boiled potatoes.  Makes 6 servings.  From
"The French Farmhouse Kitchen", Eileen Reece, Exeter Books,  Posted by
Stephen Ceideberg; May 12 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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