|
|
 Roast chicken with sauce of cider and cream. This dish is known only since J.Salmon's 'Favourite Somerset Recipes'  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk5g butter 340g chicken, either left whole or cubed 1 large onion, chopped 60g plain flour 420ml chicken stock 280ml dry cider salt and pepper to season 150g mushrooms, sliced 3 tablespoons chopped fresh parsley 140ml single cream Melt 1/3 of the butter and gently fry the chicken and onion for 3-4 minutes. Remove from the pan and place in a casserole dish. Melt the remaining butter and stir in the flour gradually, add stock and cider, stirring continuously to make a smooth sauce. Season well. Add the mushrooms and 2 tablespoons of the chopped parsley. Pour the sauce over the chicken and onion. Cover and cook in a preheated oven for 30-40 minutes. Just before serving stir in the cream and garnish with the rest of the chopped parsley.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |