Directions: |
Directions:1. Cut fryer into serving size pieces. Peel garlic cloves, finely chop.
2.In Dutch Oven or heavy bottomed pot, melt butter,add oil on medium heat add chicken, brown well turning occasionally.
3. As chicken browns, remove pieces to plate. Add garlic; saute until golden brown.
4. Add wine, water, milk, salt and black pepper and cayenne pepper, de-glaze pan bringing to a boil.
5. Return chicken to pan;cover and cook on low, until chicken is tender, about 45 minutes to an hour.
6. Remove chicken to warm serving plate;keep warm.
7. Beat yolks into heavy cream until well mixed.
8. Stir into pan dripping's. Cook until thickened(do not boil). Pour sauce through sieve to strain.Spoon some over chicken; serve the remaining sauce separately. Serve chicken with rice or egg noodles. Garnish with parsley if desired. |
Personal
Notes: |
Personal
Notes: Mom had been given Gourmet Magazine as a gift, I was home from school on break. I read this recipe and being the budding chef I thought I would make this and have it ready when Mom came home from work. I made all the steps and it smelled wonderful. If I remember right I invited Betty Waite over, we sat down to eat. The first couple of bites were heavenly.But as we ate the abundance of garlic and cayenne pepper started to build up to the point where all of our faces were glowing and ice water was in order. Plus we had a smell of garlic about us for a couple of days after the gastronomical experience of French Cooking.
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This recipe for Poulet Jacotte is from