astray recipes: Ruth agar's chicken della robbia

Categories: Poultry
Yield: 6 Servings

Measure	Ingredient
8	Chicken breast halves
½	Stick butter
2 mediums	Onions; sliced
16 ounces	Fresh mushrooms
1 cup	Dark raisins; sliced
4 teaspoons	Salt
¼ cup	Lemon juice
2 teaspoons	Monosodium glutamate
½ teaspoon	Ground cloves
½ teaspoon	Allspice
½ teaspoon	Ginger
¼ cup	Brown sugar
¼ cup	Walnut halves
4 teaspoons	Cornstarch
1¾ cup	Chicken broth
¼ cup	Brandy
3 tablespoons	Orange Curacao
2 cups	Seedless grapes
2 cups	Mandarin oranges; drained
6	Green Maraschino cherries; cut in half
6	Red Maraschino cherries; cut in half

Cook chicken in small amount of water until tender. Cut into large chunks.

Saut‚ onions and mushrooms in butter. Add raisins, salt, lemon juice, monosodium glutamate, cloves, allspice, ginger, brown sugar and 1-¼ cups chicken broth. Simmer for ½ hour. Add walnuts. Add cornstarch to ½ cup chicken broth; slowly add this to the sauce to thicken it. Add chicken.

Stir well. Add brandy and Orange Cucacao. Cool and refrigerate overnight.

When ready to serve, heat gently and transfer to a chafing dish. Decorate with fruit. Serve over wild rice. Yield: 6 to 8 servings.

KRISTIN AGAR

CYNTHIA EAST (MRS. ROBERT C.)

REFRIGERATE OVERNIGHT

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

ruth agar's chicken della robbia