| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Lifetime tv, Life4 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
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 |
tb |
Flour |
| 2 |
tb |
Parsley; chopped |
| 1 |
ts |
Marjoram |
| 1/2 |
|
Bay leaf |
| 1/2 |
ts |
Thyme |
| 1 |
ts |
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.
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