Subject: Braised Chicken with Prunes
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 12 2000 - 21:43:31 EDT
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F O O D F U N N Y
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Thanks to reader Joyce Nichols for this one:
A couple with their four-year-old son was dining at one of San
Francisco's sophisticated restaurants. "What do you suggest for a
little boy who likes nothing but hamburgers, hot dogs, and tacos?"
asked the mother.
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T O D A Y ' S R E C I P E
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Here is a hearty and tasty dish with an unusual sweet and sour sauce.
Braised Chicken with Prunes (Tushonaia Kuritsa s Chernoslivom)
2 Tbs (30 ml) butter or margarine
2 chickens, cut into serving pieces
2 medium carrots, cut into 1/4-inch (5 mm) slices
4 stalks celery, cut into 1/4-inch (5 mm) slices
1 medium onion, chopped
1 cups (250 ml) or more chicken stock
3 bay (laurel) leaves
Salt and freshly ground pepper to taste
24 pitted prunes
For the sauce:
2 Tbs (30 ml) butter or margarine
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken stock
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) sugar
Heat the butter in a large skillet over moderate heat and brown the
chicken pieces on all sides. Remove the chicken pieces and saute the
carrots, celery, and onion in the same skillet for 5 minutes. Add the
chicken pieces, chicken stock, bay leaves, salt, and pepper. Reduce
the heat and simmer covered for 45 minutes, turning the chicken pieces
and stirring the liquid occasionally. Add more chicken stock if
necessary; there should be a little liquid in the bottom of the
skillet at all times. Add the prunes and simmer covered for 5
minutes. Meanwhile prepare the sauce. Melt the butter in a small
saucepan over moderate heat. Stir in the flour and cook for 2
minutes. Stir in the chicken stock, lemon juice, and sugar. Bring to
a boil, stirring constantly. Remove the chicken pieces and prunes to
a warm serving platter. Remove and discard the bay leaves. Pour the
sauce into the skillet and stir to scrape up the brown bits on the
bottom of the pan. Pour the sauce over the chicken, or serve it in a
gravy boat. Serves 6 to 8.
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