* Exported from BigOven *

Chicken Of The Dukes

Recipe By :Fernande Garvin
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Poultry Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
4 pounds ready-to-cook chicken --quartered
1/4 cup butter
3 medium onions --chopped fine
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon flour
1 cup scalded milk
1 pinch grated nutmeg
2 tablespoon Armagnac --or other brandy
1/8 cup heavy cream
2 tablespoon Madeira wine
1 tablespoon lemon juice

In chicken fryer, heat 1 tablespoon butter. Add onions. Cover and cook
over very low flame for 10 minutes. Remove onions and set aside. To
same pan, add 2 tablespoons butter. Heat butter. Add chicken and cook
over low flame for 10 minutes. Return onions to pan. Add salt and
pepper. Cover and cook over low flame for 40 minutes, or until chicken
is tender.
Meanwhile, heat remaining butter in small, heavy saucepan. Add flour.
Stir in milk. Add salt to taste, and nutmeg. Bring to boil, stirring
constantly. Simmer for 10 minutes.
Remove chicken to heated serving dish and keep warm. Add Armagnac (or
other brandy) to pan. Bring to boil. Add sauce from saucepan, and
heavy cream. Bring to boil and cook for 5 minutes, stirring constantly.
Off fire, add Madeira wine and lemon juice. Correct seasoning. Serve
hot.

Recipe Source: The Art of French Cooking by Fernande Garvin
Suggested Wine: A light red wine; a chilled white wine; or a rose wine.



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