Chicken a la Poitevine

Title:
Chicken a la Poitevine

Yield:
6 Servings

Categories:
Chicken,
Casseroles,
French




Ingredients:





     3 lb Roasting chicken


     2 tb Butter


     1 tb Oil


   1/4 pt Brandy


     1    Garlic head


          Salt & pepper






 Joint the chicken into the usual 7 pieces (or buy 2-3 lbs chicken


 portions). Separate the head of garlic into cloves and peel them. Don't be


 put off by the quantity of garlic, it doesn't taint the breath at all.


 Above all, don't reduce the proportion.


 


 In a large casserole, heat the oil with the butter until the froth subsides


 **BEWARE** Don't let the butter burn. A few pieces at a time, fry the


 carefully dried chicken joints on both sides, turning once only. You don't


 want to cook them, just brown them lightly.


 


 As soon as they are all cooked, pour off the excess fat, trying to keep any


 crusty bits in the pan. (I put a knife blade on the edge just to let


 through the fat.) Return the browned chicken to the hot casserole, and


 still over moderate heat, pour over half the brandy, which you have warmed


 gently in a ladle. Set light to it, shaking until the flames subside.


 **WATCH OUT FOR YOUR HAIR**


 


 Reduce heat, pour over the brandy, add the whole garlic cloves, season


 generously with freshly ground pepper. Cook 20-40 mins depending on how


 well cooked you like your chicken done, or until tender. For modern


 broilers, 20 minutes is long enough for them to be tender. For older


 free-range chicken, 40 minutes may not be long enough! You will have a few


 tablespoonsful of sauce. Correct seasoning and serve very hot. The garlic


 cloves will be deliciously edible.


 


                      per Ian Hoare


                      Fidonet COOKING echo


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini