Chicken and Wine

Ingredients

• 2 or 2½ pound chicken or 8 choice pieces
• ¾ cup flour
• 1 tablespoon salt
• ½ cup fat
• 1½ teaspoon pepper
• 1 teaspoon paprika
• ½ cup wine
• 1½ teaspoon thyme
• 1 small can of mushrooms

Method

1. 1

   Clean chicken and cut into serving pieces.

2. 2

   Mix flour, salt, pepper, and paprika.

3. 3

   Roll chicken in flour mixture, lightly brown on all sides in hot fat.

4. 4

   Reduce heat and cook slowly for about ¾ hour.

5. 5

   Pour off fat, add wine and sprinkle thyme over chicken.

6. 6

   Cook 15 minutes more, turning pieces until chicken has absorbed the wine.

7. 7

   Mushrooms may be added the last 15 minutes, if desired.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 18. The excerpt below is the record exactly as published.

CHICKEN AND WINE 2 or 2% pound chicken or 8 choice pieces 34 cup flour 1 tablespoon salt % cup fat 1% teaspoon pepper 1 teaspoon paprika Clean chicken and cut in serving pieces. Mix flour, salt, pepper and pa- prika. Roll chicken in flour mixture, lightly brown on all sides in hot fat. Reduce heat and cook slowly about 3, hour. Pour off fat, add % cup wine and sprinkle 1%, teaspoon thyme over chicken. Cook 15 minutes more, turning pieces until chicken has absorbed the wine. 1 small can of mushrooms may be added the last 15 minutes, if desired. —Mrs. D. H. Martinat CHICKEN LOAF 3 cups diced cooked chicken 1% cups bread crumbs 5 eggs, leave out two whites for sauce chicken broth and milk enough to mix well salt and pepper to taste 4 pimentos, chopped 1% cup celery % cup peas Mix and bake at 325 degrees for 50 minutes or until done. Then make the following sauce to pour over it. Sauce: Heat just before serving one can of mushroom soup. Stir in gently the two remaining egg whites which have been beaten until stiff. —Mrs. L. R. Burris, Sr. POLENTA RING WITH CHICKEN LIVERS To make Polenta—Bring 2 quarts of water in large saucepan and two tea- spoons salt to boil, add two cups yel- low corn meal, stirring constantly with wooden spoon to prevent lumping, cook over medium flame for about 45 min- utes or until it forms crust at bottom and sides of pan. When done, place Po- lenta in a well buttered two quart ring mold, and keep warm by placing ring in hot water. Chicken Livers and Mushroom Filling: 1 pound mushrooms, sliced 1% pounds chicken livers, coarsely diced 4 tablespoons of butter 3 slices lean bacon, diced % cup dry white wine or use chicken bouillon cube diluted in 1 cup of water 14 teaspoon sage or two leaves of fresh sage, chopped salt and pepper to taste Place bacon in a Skillet, and saute until crisp, add butter, livers and mush- rooms. Saute until done over medium heat. Just long enough to brown livers, about 2 minutes, season to taste, add sage and wine. Cook for 2 or 3 minutes longer. Place Polenta ring in platter place mushrooms and livers in center and pour pan juice over Polenta. Serves 6. —Mrs. John D. Guigou Waldensian Cookery POULTRY 49 INDIA CHICKEN CURRY 1% cup finely chopped onion \% cup finely chopped celery % cup fat 1/3 cup flour

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