"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken! Recipe

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This recipe for Chicken!, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Saturday, August 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 - 3 lb. skinless chicken pieces
2 large onions, chopped
1 1/2 T. butter or butter substitute
1/2 lb. bacon, cooked & crumbled
2 T. flour
1 T. curry powder
1 can beef broth
1/4 c. orange marmalade
2 T. catsup
2 T. lemon juice
1 tsp. brown sugar, if desired

Directions:
Directions:
Cook bacon and drain; crumble when cool.
Arrange chicken pieces in baking dish. In moderate-sized skillet cook onion to translucency in butter (or substitute) and remove temporarily to plate or dish. Sift flour slowly into remaining butter, stirring for smoothness.
Add beef broth and curry, continuing to stir, then return onion to skillet and add crumbled bacon. Add marmalade, catsup, lemon juice, and (if desired) brown sugar. Simmer briefly. Pour over chicken pieces.
Bake uncovered for 20 - 25 minutes at 400 degrees. Turn chicken pieces over, spoon some pan sauce up over them, bake another 20 minutes at same temperature (or slightly lower if the sauce seems to be drying up too fast).

Number Of Servings:
Number Of Servings:
about 6
Personal Notes:
Personal Notes:
Tippy Arnold, a longtime friend whose family had a house in the Auburn Colony, realized a life-long ambition when she opened a gift shop in Ho-ho-kus, NJ, called "Tippy's Trap". The only cookbook she carried in her shop was "Forum Feasts", compiled to benefit the Forum School in Waldwick, NJ. It's an exceptionally reliable cookbook, in that recipes that look good on the page almost always are good when you make them. This recipe is one of my favorites from that book.

 

 

 

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