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Prep Time: 30 Minutes Cook Time: 660 Minutes |
Ready In: 690 Minutes Servings: 5 |
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This recipe calls for a stewing hen...but if you can't find one, use a regular whole chicken. This recipe lives up to its billing and makes such a good dish out of a poorish bird that the old girl is still an acceptable morsel. Ingredients:
5 lbs stewing chicken or 5 lbs regular whole chickens |
1/4 cup hot butter |
1/4 cup dry white wine or 1/4 cup chicken broth |
2 tart apples, pared, cored and sliced |
6 chopped celery ribs, with leaves |
1 onion, minced |
3 sprigs parsley |
1/2 teaspoon salt |
1/4 teaspoon paprika |
2 1/2 tablespoons flour |
2 cups chicken stock |
1/3 cup sour cream |
salt and pepper |
1 tablespoon fresh tarragon or 1 tablespoon basil |
parmesan cheese |
Directions:
1. Wash and cut up chicken.
2. Sear the pieces in the hot butter.
3. Add the wine.
4. Remove the chicken from the pot.
5. To the pot add the apples, celery, onion, parsley, salt and paprika.
6. Cover and cook gently until tender.
7. Stir in flour and chicken stock.
8. Cook and stir the sauce until it boils.
9. Add the chicken, cover and simmer until tender 1 hour or more.
10. Remove chicken to a hot ovenproof serving dish.
11. Strain the sauce and warm over hot water.
12. Add the sour cream, salt & pepper.
13. Add tarragon or basil.
14. Pour sauce over the chicken and sprinkle generously with the parmesan.
15. Place it under the broiler until the cheese is melty.
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