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CHICKEN SHORTCAKE

Category:    Chicken
Yield: 4 servings
 
      3 tb Bacon drippings, divided          1/2 ts Freshly ground black pepper
    1/2 c  Yellow cornmeal                     1 md Onion, peeled
    3/4 c  Flour                               1 c  Sliced fresh mushrooms
      2 tb Sugar                               3    Scallions, chopped
      1 tb Baking powder                       1 tb Butter
    1/2 ts Salt                                2 tb Flour
    1/2 c  Milk                              1/2 c  Chopped pimientos
      2 tb Butter, melted                    1/2 c  Dry white wine
      1    Egg, beaten                       1/2 c  Cooked baby lima beans
           CHICKEN:                                 Chopped hard-cooked egg, as
      3 lb Chicken                                  -garnish
      1 ts Salt                                     Watercress, as garnish
 
  CORN BREAD SHORTCAKE:
  
  SHORTCAKE:  Melt 1 tablespoon of bacon drippings in a 9-inch square baking
  pan.  Place in an oven at 425F.
  
  Mix the cornmeal, flour, sugar, baking powder and salt.  In a separate
  bowl, mix the milk with the melted butter and the remaining 2 tablespoons
  of bacon drippings.  Let cool to tepid and beat in the egg.
  
  Working quickly, pour the batter into the hot pan in the oven.  Bake for 20
  to 22 minutes, or until golden brown.
  
  Cut the cornbread into equal pieces.  When ready to use, cut each piece in
  half horizontally, as for shortcake.
  
  CHICKEN:  Cover the chicken with water in a heavy pot.  Add the salt,
  pepper and onion.  Bring to a boil.  Reduce the heat and simmer, partially
  covered, for 1 to 1 1/2 hours until the chicken is tender.
  
  Cool the chicken in the stock.  Remove the chicken from the pot. Reserve 3
  cups of the stock.  Pull the meat from the bones and cut into bite-size
  pieces.
  
  In a heavy saucepan, saute the mushrooms and scallions in the butter for 3
  minutes.  Sprinkle in the flour and stir for 5 minutes.  Stir in the
  reserved stock.  Continue stirring over medium heat until gravy thick. Add
  the pimientos and stir in the wine.  Simmer over low heat for 5 minutes.
  Add the lima beans and cook only long enough to heat them through. Return
  the chicken meat to the mixture.
  
  TO ASSEMBLE:  Place 1/2 piece of sliced corn bread on a dinner plate. Top
  with chicken mixture, another half slice of cornbread, more chicken and
  finally a third slice of cornbread.  Sprinkle the top of the stack with
  chopped hard-cooked egg and garnish with watercress, if so desired.
  
  Makes 4 to 6 servings.
  
  From The Olde Pink House in Savannah, Georgia.

 

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