| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Life4, Lifetime tv |
4 |
Servings |
INGREDIENTS
| 4 |
T |
Butter |
| 1/4 |
lb |
Salt pork, minced |
| 3/4 |
c |
Onion, chopped |
| 1 |
|
Carrot, sliced |
| 1 |
|
Clove garlic, minced |
| 2 |
|
Shallots, minced |
| 3 |
lb |
Fryer chicken, quartered up |
|
|
to 4 |
| 2 |
T |
Flour |
| 2 |
T |
Parsley, chopped |
| 1 |
t |
Marjoram |
| 1/2 |
|
Bay leaf |
| 1/2 |
t |
Thyme |
| 1 |
t |
Salt |
| 1 |
pn |
Pepper |
| 2 |
|
Cupry white wine |
| 3/4 |
lb |
Mushrooms, sliced |
INSTRUCTIONS
Melt the butter in a Dutch oven; add the salt pork, onions, carrots,
garlic, and shallots and brown ightly. Remove the vegetables to a
separate plate and brown the chicken in the remaining fat. Remove the
chicken to a plate and stir in the flour, parsley, marjoram, bay leaf,
thyme, salt, and pepper. Stir in the wine. Return the chicken to the
pot, reduce the heat to low, and simmer for one hour. For the last
ten minutes of cooking, return the vegetables to the pot and add the
mushrooms. Season to taste with salt and pepper. Serve the chicken on
a hot platter with the sauce and vegetables poured over it. Adapted
from A Treasury of White House Cooking by Francois Rysavy as told to
Frances Spatz Leighton. ©1957, 1962, 1972 by permission of Collier
Associates, West Palm Beach, Fla. © 1997 Lifetime Entertainment
Services. All rights reserved. MC formatted using MC Buster by Barb at
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