| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dishes |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken — cut up |
| 1 |
ts |
Fines herbes |
| 1 |
ts |
Salt |
| 1 |
pn |
Pepper |
| 1 |
|
Clove garlic — minced |
| 1 |
md |
Onion — chopped fine |
| 1 |
|
Carrot |
| 1/2 |
c |
Ham — julienned |
| 1 |
|
Bay leaf |
| 1 1/2 |
c |
Red wine |
| 1/2 |
lb |
Mushrooms — quartered |
| 4 |
tb |
Butter/margarine |
| 2 |
md |
Onions — cut in 6 wedges |
| 1/4 |
c |
Brandy or Armagnac |
| 1 |
tb |
Flour |
|
|
Parsley — minced |
|
|
Pared, shredded |
INSTRUCTIONS
Place chicken in bowl, sprinkle with fines herbs, salt, pepper and garlic.
Add chopped onion, carrot, ham, bay leaf. Pour over wine. Refrigerate
covered, turning once or twice, 8 hours or overnight.
Soak top and bottom of 3 1/4 quart (3.25 l) clay cooker in cold water about
15 minutes and drain.
Place chicken, vegetables, marinade in cooker. Saute mushrooms in 2 TB
butter until light brown; add to chicken. Warm brandy slightly; ignite and
pour flaming over chicken. Place covered cooker in cold oven. Set oven at
450F/230C. Bake, stirring once or twice, until chicken is tender and
brown, about 1 1/4 to 1 1/2 hours. Pour off cooking liquid; skim and
discard fat. Turn off oven, return uncovered cooker to oven. Transfer
cooking liquid to large skillet; mix remaining butter with flour until
smooth and stir into cooking liquid. Heat to boil and cook, stirring
constantly, until thickened and clear, 5-8 minutes. Pour sauce over
chicken, garnish with parsley.
Recipe By : Clay Pot Cookery, Editors of Consumer Guide
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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