Wednesday, February 20, 2013

Chicken a la Jacqueline

(by Heather Hernandez, Technical Services Librarian)

The recipe that follows is on the page following the one for wild rice sauté in the Library's copy of  The captain's table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America:
Cut a frying  chicken into 6 pieces and dredge them with flour seasoned with salt.  Melt 4 tablespoons butter in a heavy flameproof casserole and in it sauté the chicken over moderately low heat for 10 minutes, turning the pieces to brown all sides evenly.  Add 1/2 cup Port or Madeira and 1/4 cup chicken broth.  Cover the casserole and cook the chicken over low heat for 20 minutes or until done.  Remove the chicken to a heated platter and keep it warm.

Peel, core, and dice 3 apples and arrange the diced apples in a baking dish.  Pour 2 tablespoons melted butter over the apples and bake them in a moderate oven (350° F), without stirring, until they are tender.  Arrange the diced apples around the chicken.  To the juices remaining in the casserole add 6 tablespoons heavy cream and cook the mixture, stirring, until it is thickened.  Remove the pan from the heat and stir in 1 teaspoon butter and a few toasted blanched almonds.  Pour the sauce over the chicken and sprinkle with apples with a few drops of lemon juice.  Serves 4.

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