Blanquette of chicken

Yield: 4 servings

Measure Ingredient
1 medium Whole chicken, about 3 lbs
4 slices Bacon
1 tablespoon Vegetable oil
1 large Onion, chopped
2 cloves Garlic, chopped
1 cup Chicken broth
½ pounds Mushrooms, 1/4' diced
1 teaspoon Dried thyme
1 tablespoon Parsley, chopped
2 tablespoons Flour mashed with 2 tb butt
1 cup Dry white wine

1. Truss chicken and season with salt & pepper.

2. In a large flameproof caserole, brown bacon pieces over low heat.

: Remove bacon with a slotted spoon and drain on paper towels.

: Add oil to bacon drippings. Add chicken and cook over medium heat,

: turning, until browned well all over, about 20 minutes.


: from pan.

3. Add onion & garlic to pany drippings and cook until tender, : about three minutes. Stir in white win, chicken broth, mushrooms,

: thyme and parsley. Return chicken & bacon to caserole.

4. Cover & cook over low heat 1 hour, until chicken is tender.

: Remove chiken to heated serving platter & cover lightly with : foil to keep warm.

5. Bring cooking liquid in caserole to a boil. Gradually stir in : flour butter paste. Cook, stiring constaly, until sauce : thickens, about 2 minutes. Pour over chicken.

Submitted By CAROLE CRONAN On 12-04-94

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