Chicken in Wine

Ingredients

• 1 5-pound chicken
• 1/4 cup brandy
• 1 1/2 teaspoon thyme
• a bayleaf
• 1/2 cup butter
• 1 slice ham
• 8 or 10 little white onions
• 1 cup claret wine
• 3 or 4 sliced mushrooms
• 1 bud garlic

Method

1. 1

   Disjoint the chicken and dredge it in flour which has been seasoned with salt and pepper.

2. 2

   Brown the chicken in the butter and place in a casserole with the ham cut in pieces, the crushed garlic, onions, herbs and mushrooms.

3. 3

   Pour the brandy over the chicken and blaze.

4. 4

   Add the wine, cover tight and bake slowly until the chicken is tender.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 13. The excerpt below is the record exactly as published.

Chicken in Wine 1 5-pound chicken 14 cup brandy flour 1% teaspoon thyme salt and pepper a bayleaf lf cup butter 3 or 4 sliced mushrooms 1 slice ham sprig of parsley 8 or 10 little white onions 1 cup claret wine 1 bud garlic Disjoint the chicken and dredge it in flour which has been seasoned with salt and pepper. Brown the chicken in the butter and place in a casserole with the ham cut in pieces, the crushed garlic, onions, herbs and mush- rooms. Pour the brandy over the chicken and blaze. Add the wine, cover tight and bake slowly until the chicken is tender. (A favorite of M. R. B.) Pork Chops with Vegetables en Casserole 1 cup finely diced carrots pork chops, 34 inch thick 1 cup finely diced onions salt and pepper 1 cup Frenched string beans dash curry powder, if desired 3 tomatoes, skinned, seeded, and sliced Make a bed of the carrots, onions and beans in the bottom of a casserole. Cover with the tomatoes. Brown the chops well on both sides, sprinkling with the seasonings. Place the chops on the tomatoes, cover tight and bake at 350 degrees for 35 minutes, open the casserole, turn the chops over and bake another 30 minutes. GO) AEs) Pere Beef and Bean Hot Pot 1 pound dried lima beans 114 teaspoons salt 1 teaspoon salt 14 teaspoon pepper 1 pound beef (stewing) 14 teaspoon mace 3 onions, sliced 3 tablespoons flour 1 green pepper, minced 3 tablespoons bacon fat 2 cups canned tomatoes Wash the beans, cover with cool water and soak over night. Add 1 tea- spoon salt and add enough water to just cover and simmer 1 hour. Put the beans in a casserole. Cut the meat into 2-inch cubes and sauté it in the bacon fat with the onions and green pepper for 10 minutes without burning the vegetables. Stir in the flour and tomatoes. Add this mixture to the beans with the salt, pepper and mace. Cover with the water the beans cooked in, cover the casserole and bake slowly 2 hours. Serve with savoy cabbage combined with carrot slaw and garnish with sliced pickled tomatoes. Pork Chops Baked in Milk pork chops, 34-inch thick milk salt and pepper flour vegetable oil Salt and pepper the chops and rub them with oil. Sear them quickly under a hot flame or in a frying pan. Cover with warmed milk, cover tight and cook at 250 degrees for 1 hour in the oven. Uncover and cook a half hour longer or until the milk cooks down. If there is a quantity of sauce it may be thickened a little with flour and if more sauce is desired, add a little more milk. Serve with baked sweet potatoes and apple sauce. Use a casserole or a covered frying pan for the chops. ie zal Roast Spareribs with Dressing 2 strips spareribs, cracked 14 teaspoon pepper 2 or 3 cups crumbed stale lf cup flour bread 2 tablespoons savory fat 2 cups diced apples 1 cup hot water 1% cup minced onion 1 tablespoon sugar 2 teaspoons sage flour, salt and pepper 2 teaspoons salt baste: water and oil Have the butcher crack the ribs but leave them whole. Mix all the in- eredients together with the hot water to make a light fluffy dressing and heap it in a mound in a baking pan which has been greased. Lay the spareribs around the mound in tent fashion, skin side out, and fasten with skewers. Dust the ribs with salt, pepper and a little flour. Put the pan in a hot oven for 15 minutes then reduce the heat to 300 and roast for 114 hours, basting occasionally with a little boiling water mixed with oil. Beef Rolls in Claret (FOR 4) 4 thin slices lean tender beef bacon fat 24 cup sausage meat flour 1% cup chopped parsley 4 cup consomme garlic lf cup claret 14 cup chopped green onions _— 2: teaspoons tomato paste salt and pepper 4 or 5 chopped olives 1 teaspoon beef extract Rub the meat with sliced garlic and spread with sausage meat, parsley and onions. Season with salt and pepper. Roll each slice and tie securely with string, both ends. Dredge with flour and brown all sides in the bacon fat. Dissolve the tomato paste in the wine, add it and the con- sommé to the meat, cover tight and cook slowly for 114 hours. Uncover, add the olives and the glace de viande or beef extract and cook 15 min- utes more. [ 33] Pheasant in Sour Cream 3 pheasants 3 tablespoons fresh onion salt and pepper juice lf teaspoon thyme 1 cup flour 1% teaspoon basil 3 cups sour cream 1 cup butter o

Cook this with the app: pantry check, scaling, and the assistant.