| Chicken Mélange
two 2 1/2 - 3 pound broiler fryers, cut into serving pieces
2 cups of flour, seasoned with a dash each of salt, pepper, paprika, ginger, garlic powder, rosemary and basil
1/4 pound of butter
1 tablespoon of peanut oil
2 cloves garlic, halved
1 cup of dry white wine
1/2 pound of mushrooms, peeled and sliced
1/2 cup of water
2 medium yellow onions, chopped
1/2 green pepper, chopped
1 tablespoon of butter
6 ripe olives, chopped
1 pimiento, chopped
2 tablespoons of raisins |
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Cover chicken pieces with seasoned flour. Melt the butter, add oil and in this fry the garlic until lightly brown. Discard garlic. Brown chicken in the fat, adding more butter if necessary. As chicken is turned to brown on other sides, pour a tablespoon of wine over each piece. Meantime, put mushrooms into water and cook at a low boil for 10 minutes. Reserve, with their liquid. Put chicken pieces into a 4 - 5 quart casserole as they are browned. Cook chopped onions and pepper in the tablespoon of butter until onions begin to turn brown. Add olives, pimiento, raisins and mushrooms with their liquor. Simmer for 5 minutes. Pour this mixture over the chicken in the casserole and let stand for at least 1 hour. Put casserole into 350ºF. oven and bake for 20 to 30 minutes. Serves 6 |
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