YORKSHIRE COUNTRY CAPTAIN
Yield: 6 servings
1 Three-pound chicken -powder
2 c Chicken stock 1/4 c Finely minced onion
OR 2 cups water and 2 3/4 c Finely minced salt pork
-bouillon cubes 2 tb Butter or butter substitute
3 Onions, sliced 24 Almonds
3/4 c Rice 2 c Canned peas
Salt, pepper, and curry Flour
Cut chicken in pieces. Dredge with salt, pepper, curry powder, and flour.
Fry minced onion and pork until golden brown. Add chicken. Brown slowly.
Add stock or water and bouillon cubes. Cover. Simmer slowly until chicken
is tender. Remove chicken. Combine butter and 2 tablespoons flour. Add to
chicken broth. Cook, stirring constantly, until smooth. Season to taste.
Arrange chicken on platter. Cover with gravy. Garnish with sliced onions
which have been fried until golden brown, shredded almonds which have been
toasted in melted butter, peas, and steamed rice. Serve at once. 6
Florence Taft Eaton, Concord, MA.
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