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Marg CDN

French Casserole Chicken.

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Joined: Dec 10, 2005

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Posted to Thread #12853 at 6:21 pm on Dec 3, 2008

French Casserole Chicken

from the Joy of Cooking

5 lb. Of fowl, disjointed (I make this proportion using only 4 leg/thighs)

Sear the pieces in 1/4 c. butter. I pepper them at this time too, although the recipe omits pepper entirely.

Add:
1/4 c. dry white wine. (I add more of course)

Remove chicken from the pot. Place in the pot:
2 pared, cored, sliced tart apples (use firm ones)
5 chopped clery ribs with leaves (one recipe in which celery cannot be omitted)
1 minced onion
3 sprigs parsley
t. salt
1/4 t. paprika

cover and cook gently until tender. Stir in:
2 .t flour
2 c. chicken stock

Cook and stir the sauce until it boils. Add the chicken. (At this point, I also add parsleyed dumplings). Cover and simmer until it is tender, about an hour.

Remove chicken to a hot ovenproof serving dish. Strain the sauce (I don't, the ingredients are wonderful to eat as is).

Warm over hot water and add to the sauce:

1/3 c. sour cream (I use more, my hips love it)

Correct the seasonings.

Ad 1 T. fresh tarragon (or basil) I always make this when my tarragon is in the garden

Pour the sauce over the chicken. Sprinkle generously with:
Parmesan cheese
(I omit this last step entirely): Place under a broiler until cheese is bubbly.


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